Smoked Trout with Horseradish Cream

By Michelle McHugh

Smoked Trout with Horseradish Cream
Smoked Trout with Horseradish Cream recipe, brought to you by MiNDFOOD.

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.


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