Smoked trout salad with horseradish

Prep 20 min
Total 30 min
Serves 4 to 6

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mini potatoes
1/4 cup
3 tbsp
2 tbsp
1 1/2 tbsp
prepared horseradish
1 tsp
poppy seeds, (optional)
1/2 tsp
1/4 tsp
6 cups
spicy baby greens arugula, or watercress
fennel bulb, thinly sliced, about 3 cups
1/4 cup
1/4 cup
1/4 cup
chopped chives, cut into 1-in. pieces
300 g
radishes, thinly sliced (1/2 cup)
1/2 cup
quick pickled red onions, (recipe link below)


  • PLACE potatoes in a small pot of cold salted water. Bring to a boil and cook until just tender, 8 to 10 min. Drain and let stand until cool enough to handle. Cut in half.
  • WHISK sour cream, lemon juice, mayo, horseradish, poppy seeds, salt and pepper in a small bowl.
  • PLACE greens, fennel, herbs and potatoes in a large bowl. Drizzle with half of dressing, tossing well to coat. Arrange salad mixture on a large platter. Top with large flakes of trout, radishes and pickled onions. Drizzle with remaining dressing.



Kitchen Tip: Leave herbs in larger pieces for fresh bursts of flavour.

Recipe: Make our quick-pickled red onions for this recipe.


Calories 198, Protein 15 g, Carbohydrates 12 g, Fat 10 g, Fibre 3 g, Sodium 801 mg. Excellent source of Vitamin C

How to prepare fennel

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