Smoked trout, watercress & beetroot salad

4 servings 600 kcal or less beetroot horseradish mustard peppery quick smoked trout under 10 minutes watercress

N/A

Source

Ingredients

1 tbsp French mustard

150ml/¼ pint olive oil

50ml vinegar

250g pack cooked beetroot

2x 135g packs smoked trout fillets

145g bag watercress , large stalks removed

1 tbsp creamed horseradish

Method

Take an empty jam jar with a lid, put in a pinch of salt, a good grind of pepper, plus the mustard, olive oil and vinegar. Shake and place the jar in the fridge - use as you want, it will last a few weeks.

Cut the beetroot into quarters and place in a bowl. Add in the creamed horseradish and 2 tbsp dressing, stir well. Remove the skin from the trout and break the fish into pieces about the size of a 50p. Mix together the watercress and the beetroot, then top with the smoked trout.