Salad Made from Beetroot, Smoked Trout and Sprouts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 beetroot, precooked, about 00-50 g
- 2 tablespoon sour cream
- 1 teaspoon horseradish, grated
- 2 tablespoon orange juice
- salt
- 1 trout fillet (s), smoked, about 50-60 g
- 1 handful sprouts, e.g., radish or radish sprouts
Print Recipe
Pin Recipe Instructions
- If necessary, drain the beetroot or pat dry with a kitchen roll and dice. Mix the dressing from the sour cream, horseradish and orange juice, season with salt. Spread the beetroot cubes on a plate and drizzle the dressing over them. Tear up the smoked trout and spread it on the plate as well. Rinse off the sprouts, sort them out if necessary and sprinkle over them. If you like, you can go over it again with the chilli or pepper mill.
- In addition e.g., strong wholemeal bread with butter, or toasted garlic or herb baguette.
- If you like, you can mix the salad ingredients with the dressing, but then the beetroot will turn everything pink. If you arrange the ingredients one after the other on the plate, it looks somehow more appetizing, I think.
- The dressing can also be seasoned with a pinch of sugar, a dash of lemon juice and / or a pinch of chilli / cayenne pepper, but this is not necessary.
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