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Smoked Trout with Horseradish Cream

Smoked Trout with Horseradish Cream

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

Smoked Trout with Horseradish Cream

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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