Spring sprout trout salad with horseradish and greek yoghurt sauce is a bit of a mouthful to say. But it really is the most quintessential mouthful to eat! A dish taking no longer than 5 minutes to put together. Why don’t you pop this in your lunch box for tomorrow.
I cannot get enough of the salty smooth taste of smoked trout, its such a brilliant addition to add to any salad. It is becoming more and more readily available in all supermarkets and fish counters. Try to get a sustainably sourced one.
This dish is great for Spring. It’s packed full of leafy greens from baby spinach, mint and snow pea sprouts which are significantly better for you the younger they are the more likely they are to be packed with a greater source of nutrient goodness. Trout is a brilliant source of omega 3 fatty acid which is a perfect anti-inflammatory to help your body heal inside and out.
Serves 1 (make appropriate to the amount of people you are making it for)
1 Cup Snowpea Sprouts
1/2 Cup Baby Spinach Leaves
Handful Mint Leaves
1/4 Cup Sauerkraut or pickled red cabbage
150g Pre-Smoked Trout
1 Tsp Horseradish Sauce
3 Tsp Greek Yoghurt
Sea Salt & Pepper
1 Tsp Apple Cider Vinegar
Fresh or toasted Bread to serve (optional)
- On a plate, load it up with sprouts, spinach and mint, sauerkraut, followed by the smoked trout, which can be roughly crumbled. Sprinkle salad in some olive oil and 1 tsp of apple cider vinegar, followed by a sprinkling of salt and pepper.
- For the the sauce all you need is the horseradish and greek yoghurt and mix in a bowl. Serve on the side with salad.