Smoked trout, apple, beetroot and freshly grated horseradish: this salad is hearty, fresh and slightly hot. A spoonful of verjus instead of vinegar rounds off the creamy sauce without masking the delicate flavours. Serve it as a starter, a snack or on fresh bread.

Trout salad with beetroot

Verjus Shop

Smoked trout, apple, beetroot and fresh horseradish in a creamy sauce with verjus.

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Prep Time 25

Total Time 25

Course Starter

Cuisine Austrian

Servings 4 servings

Ingredients

For the mayonnaise

50 ml milk
1 tsp mustard
100 ml almond oil approx.
salt
pepper

For the salad

200 g smoked trout
150 g apples
100 g beetroot cooked
50 g pickled gherkins
60 g red onion
150 g sour cream
100 g mayonnaise homemade, see above
1 tbsp verjus e.g. Vinberg Verjus extra-sour
1 tsp horseradish freshly grated
salt
pepper

To garnish

dill
chives

Instructions

Mayonnaise

Put the milk, mustard, salt and pepper in a tall container and blend with a hand blender.
Slowly pour in the almond oil and keep blending until the mayonnaise is creamy. Season to taste.

Salad

Finely dice the trout, apples, beetroot, gherkins and red onion.
Mix well with the sour cream, mayonnaise, verjus and horseradish and season with salt and pepper.
Garnish with dill and chives and serve chilled.