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Smoked trout, roast beetroot and tarragon salad
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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.
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.
Typical values per serving:
This recipe was first published in February 2013.