Trout salad with beetroot
Smoked trout, apple, beetroot and fresh horseradish in a creamy sauce with verjus.
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.
Notes
Tip: The mayonnaise works best when all ingredients are at room temperature. If you are short of time, use ready-made mayonnaise.
How well individual ingredients are tolerated varies from person to person.