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Smoked Trout with Beet, Apple, and Dill Relish

Categories: Entertaining, Low-fat, Quick to fix
Type: Salads

This delicious salad combines the flavors of smoked trout, beet, apple, and dill relish.

Prep Time: 15M

Serves: Serves 4


  • 3-4 tsp creamed white horseradish
  • 1/2 red onion, finely diced
  • 1-2 heads curly endive or frisée, leaves separated
  • 2 large cold-smoked trout fillets, about 8oz (225g) each, flaked
  • drizzle of olive oil
  • juice of 1/2 lemon
  • 2-3 eating apples
  • 2 beets, cooked, peeled, and diced
  • handful of fresh dill, finely chopped
  • sea salt and freshly ground black pepper
Smoked Trout with Beet, Apple, and Dill Relish photo

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  1. In a small bowl, mix the horseradish with half of the onion. Set aside.
  2. Arrange the curly endive and flaked trout on a serving plate, and drizzle with the oil and lemon juice. Season with salt and some black pepper.
  3. Peel, core, and chop the apples into bite-size pieces. Combine with the beet and dill in a separate bowl, and mix together to make the relish.
  4. To serve, spoon the relish over the salad. Sprinkle with the remaining red onion, and serve the horseradish-onion mixture on the side.
  • Crisp lettuce leaves, such as romaine, can be used instead of curly endive.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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