A little more delicate and less abundant than smoked salmon, smoked trout is a real treat and beautifully complemented by the peppery watercress in this simple and light starter. The horseradish dressing brings a gentle heat to the dish. Quantities assume that this is being served as a starter but if you are wanting to serve this as a light lunch, just double up on ingredients and fortify the smoked trout and dressed watercress with croutons and cooked beetroot slices (which also work well with horseradish).
Ingredients (for 4 servings):
200g smoked trout fillets – 85g watercress – 90ml olive oil – 30ml white wine vinegar – 2 tsp horseradish sauce
Method:
- Cut the smoked trout into bite-sized strips, removing any skin and plate this up for serving.
- Wash and drain the watercress and place it in a large bowl.
- For the dressing, mix the olive oil, white wine vinegar and horseradish sauce in a cup until thoroughly combined.
- Pour the dressing over the watercress and gently stir so that it is fully coated.
- Serve the smoked trout and dressed watercress immediately.