A perfect match and a perfect light lunch!


Prep time
10 mins


Recipe provided by: Australian Gourmet Traveller

  • 2 small beetroot, scrubbed and thinly sliced on a mandoline.
  • 4 radishes, thinly sliced on a mandoline
  • 100g (about 4) pickled onions, thinly sliced
  • A handful of flat-leaf parsley, coarsely torn
  • Half a handful (about 30g) mustard cress
  • 4 smoked trout fillets (approximately 200g each)
  • FOR THE DRESSING: 60ml lemon juice
  • 60ml extra virgin olive oil
  • 1 tbsp seeded mustard (Maille)
  • 1 tbsp Haughton Honey
  • Salt and freshly ground black pepper
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz

  1. For the honey mustard dressing, place the ingredients in a bowl, whisk to combine and season to taste with sea salt and freshly ground black pepper.
  2. To put the salad together combine the beetroot, radish, onion, parsley and mustard cress in a bowl, add 2/3 of the dressing and toss gently to combine. Arrange on individual plates with the trout. Drizzle with the remaining dressing and serve immediately.
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