Smoked trout, roast beetroot and tarragon salad


250g pack G’s cooked beetroot, drained and cut into wedges
1 tbsp balsamic vinegar
Olive oil spray
140g bag Waitrose watercress, rocket and spinach
168g Waitrose kiln-smoked rainbow trout fillets, broken into large flakes
2 tbsp Waitrose sherry vinegar & tarragon dressing
500g new potatoes, halved and steamed, to serve


1. Preheat the oven to 200ºC, gas mark 6. Place the beetroot wedges in a roasting tin and drizzle with the balsamic vinegar. Spritz with olive oil, season with pepper and roast for 15-20 minutes.

2. Pile the salad onto 2 plates and add the beetroot.

3. Top with the smoked trout, pour over the dressing and serve with the potatoes.

Cook’s tip

Smoked fish makes for a classic pairing with beetroot. You could also try this recipe with hot smoked mackerel fillets or Kiln-roasted Scottish salmon flakes.

  • Total time: Ready in 25 minutes 25 minutes

Nutritional Info

Typical values per serving:

Energy 1820.04kJ
Fat 12.8g
Saturated Fat 2.1g
Carbohydrate 52.7g
Sugars 15.1g
Salt 1.8g

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This recipe was first published in Wed Feb 06 14:26:00 GMT 2013.