Low-carb trout and horseradish salad
Low-carb trout and horseradish salad with smoked trout, fresh beetroot and delicate walnut oil. A pescatarian salad for a flavourful lunch.
At a glance
- Serves 2
- Prep time: 15 min
- No cooking needed
- Total time: 15 min
- Calories: 380 kcal per serving
- Protein: 30 g
- Fat: 24 g
- Carbs: 9 g
Ingredients
- 250g trout fillets
- 200g beetroot
- 100g lamb's lettuce
- 2 tbsp horseradish
- 2 tbsp walnut oil
- 1 tbsp cider vinegar
Method
You’ll need: chopping board · knife
- Wash the lamb's lettuce thoroughly and remove any roots and wilted leaves.
- Peel the beetroot and grate it into fine strips.
- Flake the trout fillets into rough pieces with a fork, removing all the bones as you go.
- Stir the horseradish with the walnut oil, cider vinegar and a splash of water to make a dressing.
- Gently fold the lamb's lettuce, beetroot and trout into the dressing and serve the salad in shallow bowls.
Good to know
Forget boring tuna. The combination of smoky trout, earthy beetroot and the heat of fresh horseradish is simply world-class.
Swaps
Smoked trout → gravadlax, cured salmon (if you prefer a slightly softer texture and a milder smoky flavour).
Cooking tips
Always wear disposable gloves when grating beetroot, as the intense pigment betanin stains your hands red for days.
Storage
The dressing quickly wilts the delicate lamb's lettuce. If you're making the salad ahead, be sure to keep them separate.
Allergens
Contains fish. Completely lactose-free and gluten-free. Contains: tree nuts.
Dairy-free recipes
