Smoked Trout with Beet, Apple, and Dill Relish

Another healthy meal using smoked trout. In this type of salad smoked trout combines with beet, apple and dill relish making it tastier and deliciously good for dinner. It’s easy to prepare as it only takes you 15 minutes to do it with no cooking required.

Prep Time: 15 Minutes

Yield: 4 Servings

Ingredients:
3–4 tsp creamed white horseradish
½ red onion, finely diced
1–2 heads curly endive or frisée,
       leaves separated
2 large cold-smoked trout fillets,
about 8oz (225g) each, flaked
drizzle of olive oil
juice of ½ lemon
2–3 eating apples
2 beets, cooked, peeled, and diced
handful of fresh dill, finely chopped
sea salt and freshly ground
black pepper

Directions:

1 In a small bowl, mix the horseradish with half of the onion. Set aside.
2 Arrange the curly endive and flaked trout on a serving plate, and drizzle with the oil and lemon juice. Season with salt and some black pepper.
3 Peel, core, and chop the apples into bite-size pieces. Combine with the beet and dill in a separate bowl, and mix together to make the relish.
4 To serve, spoon the relish over the salad. Sprinkle with the remaining red onion, and serve the horseradishonion mixture on the side.

Curly  endive, sometimes called chicory in the United States and is called chicorée frisée in French, is a bitter dark leafy green used in raw salads and can be cooked. In case this is not available Crisp lettuce leaves, such as romaine, can be used instead.