Smoked trout, fennel, celery, apple & snow pea sprout salad drizzled in lemony horseradish dressing. This powerhouse of a salad has so many benefits. Great for circulation thanks to the good fatty acids from the trout, great for the skin, depression and digestion thanks to the fennel and apple. The snow peas and celery add some extra vitamins into the mix. All in all a winning pick-me-up great for Summer BBQ’s or much needed Winter boosting nutrients.
2 Lg Celery Sticks, finely chopped into 1 cm slices
1/2 Lg Fennel, finely sliced
1 Pink Lady Apple, finely slices
Lg Handful Snowpea Sprouts
1 Smoked Australian Rainbow Trout (Sustainable)
Handful Parsley, torn
1/2 Lemon, quartered
For the dressing:
1/2 Lemon, juiced
1 Tsp Horseradish Cream
1 Heaped Tbsp Greek Yoghurt
Freshly Ground Pepper
1. On a large board or plate. In whatever way you want. Load up the plate with snow pea sprouts, apple, celery, fennel.
2. Then scatter the trout over the salad (beware of trout bones) Follow with parsley and then give it a good squeeze of lemon from a couple of the quarters. Finish with some freshly ground pepper.
3. For the dressing mix horseradish, yoghurt, lemon juice together in a small bowl and season with freshly ground pepper to taste.
4. Drizzle dressing over salad. Tuck in