This salad is great as a quick lunch or a hearty mid-week meal on the run. Simply chop and place in a bowl and drizzle with dressing. Fantastic for those who are gluten intolerant.
Serves 4
2 smoked trout
3 stalks celery, thinly sliced
(retaining leaves from
celery stalks)
2 Lebanese cucumbers,
trimmed, sliced
120g baby spinach leaves
2 tbsp finely chopped dill
2 tbsp finely chopped chives
½ cup sour cream
2 tbsp milk
1 tbsp horseradish cream
white pepper
1Remove flesh from smoked trout. Discard the skin and bones. Place flaked trout into a large bowl.
Place celery into another bowl and cover with boiling water. Stand for 2 minutes. Drain and rinse under cold running water. Drain.
3 Add celery, celery leaves, cucumber, spinach leaves, dill and chives to trout. Toss until well combined. Whisk sour cream, milk, horseradish cream, salt and white pepper in a jug. Serve salad with dressing.