SMOKED TROUT WITH SPINACH AND BEETROOT SALAD

This fresh and tasty Smoked Rainbow Trout salad is packed with essential Omega-3 fatty acids, and is perfect for taking to work for lunch.

INGREDIENTS:

80g baby spinach leaves 160g smoked rainbow trout 20g pine nuts

120g cooked beetroot 1 tablespoon capers, drained 2 tablespoon Greek-style yoghurt 1/2 teaspoon horseradish

1/2 lime, grate zest

1 tablespoon lime juice Freshly ground black pepper

METHOD

Step 1 Divide the baby spinach, smoked trout, pine nuts, beetroot and capers between the two plates.

Step 2 For the dressing, mix the Greek yoghurt, horseradish, zest and lime juice with 1 tablespoon of water and season.

Step 3 Drizzle the dressing over the salad and serve.