Smoked trout salad with fennel, apple & beetroot

• small fennel bulb↗½

  trimmed and thinly sliced

• green-skinned apple↗1

  cored, quartered and sliced

• spring onions↗4

  sliced on the diagonal

• baby beetroot↗100g g

  in mild vinegar, drained and quartered

• skinless hot-smoked trout↗140g g

  fillets

• small bunch dill↗

  fronds removed

• low-fat natural yogurt↗2tbsp tbsp
• horseradish↗1tsp tsp

  sauce

Step-by-step instructions

1. 1

   Put the fennel in a shallow serving dish and scatter over the apple, spring onions and beetroots. Flake the trout into chunky pieces and arrange on top. Sprinkle with half the dill fronds. Finely chop the remaining fronds and reserve.

2. 2

   Mix the yogurt and horseradish with 1 tbsp cold water, then stir in the reserved dill. Pour half the dressing over the salad and toss very lightly. Spoon over the remaining dressing and serve.