27 July 2011

Sarah Raven's Watercress and Smoked Trout Salad with Horseradish

Trying to eat healthily is all very well but it can be a bit boring can't it? So Joe has been rifling through the cookery books for something that we don't usually have and came up with this from Sarah Raven's Garden Cook Book. It's actually from the March/April section but you can get all the ingredients now but I do have to hold my hands up for cheating right away. The recipe calls for freshly grated horseradish and I just couldn't be bothered to go and get any when I have some in a jar in the fridge. I've also halved the recipe as we were making it just for the two of us... double up and you'll get the original for 4.

Serves 2

2 leeks
bunch of chives, chopped
100g watercress
2 smoked trout fillets (or hot smoked salmon)

For the dressing:
2 tablespoons freshly grated horseradish (I used 2 tbsp of jar stuff)
1/2 tbsp Dijon mustard
1 tbsp white wine vinegar
60ml groundnut oil
salt and black pepper

1. Cut the leeks into quarters lengthways, wash and boil or steam for 8-10 minutes. Drain well. Don't chop them up yet - it's easier to do that when they've been in the dressing.

2. Make the dressing by mixing together the grated horseradish, mustard, vinegar and 1 tbsp water, then add the groudnut oil. Season well.

3. Add the dressing to the leeks and leave for a few minutes. Add the chopped chives.

4. Lift the leeks out of the dressing and put them into a large shallow dish, roughly chop them as best you can, toss the watercress in the dressing and add to the dish.

5. Lastly add the smoked trout and serve. I cannot tell you how tasty this is.

1 comment

  1. this was seriously amazing. you need to eat this. leeks and salad, together at last. it rocked my world


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