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Tue Jul 10 15:40:05 BST 2012
Summer garden salad of traditional beetroot, radish, celery, leaves, spring onions, with smoked trout fillets. Serves 4...
Make the horseradish cream dressing by mixing everything in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.
Toss the salad leaves in a little extra virgin olive oil and divide between four dishes. Scatter over the beetroot, radishes, celery and spring onions.
Finally, top each with a trout fillet and a generous dollop of dressing. Serve immediately.