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Smoked trout, beetroot & red rice salad with yogurt dressing
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250g pouch wholegrain, wild & red rice
½ x 330g pouch ready-cooked beetroot, cut into wedges
1 lemon, juice
3 tsp olive oil
2 salad onions, finely sliced
½ tsp Cooks’ Ingredients Curry Powder
4 tbsp natural yogurt
½ x 90g pack wild rocket
125g pack hot smoked rainbow trout fillets
1 tsp toasted flaked almonds (optional)
1. Cook the rice according to pack instructions. Meanwhile, toss the beetroot, juice of ½ the lemon and 1 tsp oil in a mixing bowl with a pinch of salt. Tip in the hot rice, stir together and set aside to cool a little while you make the dressing.
2. Heat the remaining 2 tsp oil in a small pan over a medium heat. Add 1 sliced salad onion and the curry powder and cook gently for 3-4 minutes until the onion is soft. Put the yogurt in a bowl, add the remaining lemon juice and scrape in the warm onions and curry powder. Stir together. Season.
3. Stir the rocket and the remaining salad onion through the beetroot and rice. Divide between plates and top with the flaked trout. Spoon over the dressing and scatter with the almonds. Serve immediately.
Typical values per serving:
531mg omega 3/1 of your 5 a day/gluten free/high in omega 3
This recipe was first published in October 2021.