Summer garden salad of beetroot, radish & leaves with smoked trout fillets

Great for summer, but also a healthy option for new year's resolutions and diets!

• Preparation: 10 mins
• Serves: 4

What you need:

For the horseradish cream dressing:

• 3 tbsp creme fraiche
• 3 tbsp greek yogurt
• 1-2 tbsp horseradish sauce, to taste
• 1 tbsp white wine vinegar
• Small bunch chives, snipped
• Salt & freshly ground black pepper

For the salad:

• 3 generous handfuls of mixed salad leaves
• 2 tbsp extra virgin olive oil
• 2 packs traditional cooked beetroot, sliced
• A bunch of radishes, sliced finely
• 1/2 head of celery, sliced finely
• A small bunch spring onions, finely chopped
• 4 smoked trout fillets

What you do:

1. Make the horseradish cream dressing by mixing everything in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.
2. Toss the salad leaves in a little extra virgin olive oil and divide between four dishes. Scatter over the beetroot, radishes, celery and spring onions. Finally, top each with a trout fillet and a generous dollop of dressing. Serve immediately.

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