Save to your scrapbook

    Smoked trout, roast beetroot and tarragon salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Smoked trout, roast beetroot and tarragon salad

    • Total time: Ready in 25 minutes 25 minutes


    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.

    Your recipe note

    Edit your recipe note

    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.


    Average user rating

    0 stars