Lunch

Salade Tiède de Truite Fumée et Betteraves Rôties

Name: Salade Tiède de Truite Fumée et Betteraves Rôties
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Ingredients: 300g smoked trout fillet, skin removed; 350g mixed beets (red, golden, striped), peeled & cut into 1cm cubes; 2 tbsp walnut oil; 1 tbsp aged sherry vinegar; 1 tsp Dijon mustard; 80ml crème fraîche; 1½ tsp fresh horseradish, grated (or ¾ tsp prepared); 100g frisée lettuce, washed & dried; 40g walnut halves, toasted; Fine sea salt, cracked pepper; Fresh dill & chives for garnish

A Lyon-inspired warm salad where tender smoked trout breaks into flakes over earthy roasted beets, creamy horseradish, and crisp frisée, all bound by silky walnut oil vinaigrette. Toasted walnuts add textural depth.

640cal 39gprotein 24gcarbs 45gfat 10min prep 35min cook 2serves

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