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Prep Time
20 min
Cuisine
British
A light dish which you can enjoy equally for lunch or as your main meal in the evening. The honey, mustard and dill sauce goes wonderfully with the smoked trout. The beetroot with cream give the summer salad not only a lovely deep flavour but also a beaut
Prep Time
20 min
Cuisine
British
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 319 kJ 76 kcal |
1424 kJ 338 kcal |
Fat of which saturates |
1.8 g 0.6 g |
8.1 g 2.8 g |
Carbohydrate of which sugars |
9.5 g 8.8 g |
42.2 g 39.4 g |
Fibre | 0.3 g | 1.2 g |
Protein | 5.6 g | 25.2 g |
Salt | 0.5 g | 2.22 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Drain the beetroot of its juice
Peel and top and tail the carrot(s)
Quarter the apple and discard the inner core (leaving the skin on)
Set a sieve (or colandar with small holes) over a bowl
Tip: Ensure that the sieve rests above the bottom of the bowl for proper drainage
Grate the beetroot, carrot, and apple into the sieve
Squeeze the juice out of all of the grated goods with your hands
Discard the juice (or drink it for an immune boost!) and set aside the grated goods in the sieve until step 7
Combine the honey and mustard and 2 tbsp (4 tbsp) of olive oil in a large mixing bowl
Mix well to form a dressing
Slice the spring onion(s) finely, discarding the root(s) and set aside for garnish
Spread half of the honey mustard dressing on top of the trout fillets, reserving the rest for the slaw in the next step
Set aside until serving
Transfer the reserved honey mustard dressing to a mixing bowl (large enough to mix the grated fruit and veg in step 7)
Add 50ml (100ml) of the sour cream (save the rest for tomorrow's lunch) to the honey mustard and mix well
Add the squeezed beetroot, apple and carrot to the honey mustard and cream dressing and season with plenty of salt and pepper
Mix well - this is your slaw
Serve the glazed trout on top of a bed of slaw and garnish with the chopped spring onion
Enjoy!