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
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1 pot of sour cream (227g)<span class="strong">†</span>
1 honey pot (25g)
1 carrot
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (mustard, sulphites, fish, milk)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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)
2
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
3
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
4
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
5
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
6
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
7
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
8
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