Hot Smoked Trout with Roast Beetroot & Potato Salad

Wasabi and trout are a surprisingly tasty combination. Add more wasabi if you like a lot of heat!

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 4
100g FAGE Total
4 hot smoked trout fillets (flaked with any little bones)
4 medium size beetroots washed, peeled & cut into quarters
200g new potatoes
1 tsp Wasabi powder (add more to taste)
½ bunch chopped chives
100g pea shoots
Salt & pepper, to taste
50ml extra virgin olive oil

15'-30'
Serves 4
INSTRUCTIONS
  1. Pre heat the oven to 200°C.
  2. Boil the potatoes until tender, drain and mix in the Wasabi powder, TOTAL yoghurt and chives. Place to one side to keep warm.
  3. Roast the beetroots in oven until cooked. (approx 15 minutes.)
  4. Divide the warm potato mix equally onto four plates. Arrange the flaked trout on to the top of the potatoes, and add the beetroot. Sprinkle on pea shoots and drizzle with a little Extra Virgin Olive Oil.

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