Hot Smoked Trout with Roast Beetroot & Potato Wasabi Salad

The creamy wasabi works brilliantly with the delicate smoked trout and the earthy taste of beetroot. A very quick and easy starter that doubles up as a delicious light lunch!

Cooking time: 20 Minutes

Serves: 4

TROUT SALADIngredients:

4 Hot smoked trout fillets (flaked with any little bones)
4 Medium size beetroots washed, peeled and cut into quarters
200g New potatoes (Jersey Royals, Charlottes or Salad potatoes)
100g TOTAL Greek Yoghurt
1tsp Wasabi powder (add more to taste)
½ bunch Chopped chives
100g Pea shoots
Salt & pepper to taste
50ml Extra Virgin Olive Oil

Method:

1. Pre heat the oven to 200 °c.

2. Boil the potatoes until tender, drain and mix in the Wasabi powder, TOTAL Greek yoghurt and chives. Place to one side to keep warm.

3. Roast the beetroots in oven until cooked. (approx 15 minutes.)

To Serve:
Divide the warm potato mix equally onto four plates. Arrange the flaked trout on to the top of the potatoes, and add the beetroot. Sprinkle on pea shoots and drizzle with a little Extra Virgin Olive Oil.

Chef’s Tip:
You can substitute the smoked trout fillet for any other sustainable fish. This dish also works well with hot smoked salmon or peppered smoked mackerel fillets.

 

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