Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Delicate trout with a creamy kick.
Equipment: Mixing bowl
Measures and names
Ingredients
- 200 g hot-smoked trout, flaked
- Salad leaves and watercress
- ½ cucumber, sliced
- 100 g cherry tomatoes
- 2 tbsp crème fraîche
- 1 tsp horseradish
- Lemon and dill
- Black pepper
Method
- Toss the salad leaves, watercress, cucumber and tomatoes together in a bowl.
- Flake the hot-smoked trout over in large pieces, discarding any skin.
- Mix the crème fraîche with the horseradish and a squeeze of lemon.
- Spoon the dressing over the salad.
- Scatter with dill and season with black pepper — smoked fish is salty, so no extra salt.
Swaps and tips
Hot-smoked trout or salmon both work beautifully. Watercress adds a peppery bite that suits the rich fish.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 23 g | 4 g | 2 g | 7 g | 182 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
