
What you’ll need:
- 3 large candy-striped beetroot
- 1 Braeburn apple
- 2 fillets of smoked freshwater rainbow trout Â
- A small handful of watercress Â
- 2 tbsp sherry vinegarÂ
- 1 tsp honeyÂ
- ½ tsp Dijon mustardÂ
- 3 tbsp good quality extra virgin olive oilÂ
- A small handful of chivesÂ
- Sea salt and cracked black pepperÂ
You could always:
Swap the rainbow trout for goats� cheese or oven-roasted tofu if you’re following a vegetarian or plant-based diet.
What to do:
- Start by washing and peeling the beetroot. Then, using either a mandolin (watch those fingers!) or a sharp knife, cut each beetroot into thin matchstick-like pieces.
- Next, wash and core your apple but leave its peel on and, just like the beetroot, cut it into matchsticks. Place both apple and beetroot into a large mixing bowl.Â
- In a separate small bowl, whisk together the vinegar, honey, mustard and oil with a pinch of salt and pepper.Â
- Pour the dressing over the beetroot and apple and give everything a good toss to make sure it’s all evenly coated before adding in the watercress.Â
- Place your dressed salad onto a serving platter and then flake the trout on top. Finish with a sprinkling of the finely chopped chives and a touch more cracked black pepper.
