This quick and simple salad is pepped up with the flavour of watercress
Ingredients
- 1 tbsp French mustard
- 150ml/ΒΌ pint olive oil
- 50ml vinegar
- 250g pack cooked beetroot
- 2x 135g packs smoked trout fillets
- 145g bag watercress, large stalks removed
- 1 tbsp creamed horseradish
Method
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Take an empty jam jar with a lid, put in a pinch of salt, a good grind of pepper, plus the mustard, olive oil and vinegar. Shake and place the jar in the fridge – use as you want, it will last a few weeks.
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Cut the beetroot into quarters and place in a bowl. Add in the creamed horseradish and 2 tbsp dressing, stir well. Remove the skin from the trout and break the fish into pieces about the size of a 50p. Mix together the watercress and the beetroot, then top with the smoked trout.