Smoked fish parcels with dill and beetroot dressing
Ingredients
- 125 g (4oz) smoked trout
- 1 tbsp. horseradish sauce
- 2-3 tablespoons crème fraîche
- Zest and juice ¼ lemon
- 1½ tbsp freshly chopped dill, plus a few sprigs to garnish
- 8 large pieces of smoked salmon
- 4 balls of ready-cooked baby beetroot, diced
- 2 tsp. cold-pressed rapeseed oil
- Lemon wedges and watercress to garnish
Instructions
Smoked fish parcels with dill and beetroot dressing serves 8 original recipe by Good Housekeeping.
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