Hot smoked trout and beans with a creamy dill dressing
Serves: 2
Total time: 
Recipe photograph by Chelsea Bloxsome
Hot smoked trout and beans with a creamy dill dressing
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
372Kcal
Fat
15gr
Saturates
7gr
Carbs
28gr
Sugars
7gr
Fibre
11gr
Protein
27gr
Salt
1.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tbsp chopped dill, plus extra to garnish
- 1 tsp Dijon mustard
- 100ml soured cream
- 1 x 400g tin cannellini beans
- juice of 1⁄2 lemon
- 1⁄4 cucumber, deseeded and sliced into half moons
- 1⁄2 x 60g pack rocket
- 2 cooked beetroot, roughly chopped
- 1 x 125g pack hot smoked trout fillets
Step by step
- To make the dressing, stir the chopped dill and mustard into the soured cream. Season to taste; set aside.
- Toss the cannellini beans with the lemon juice, cucumber and rocket and season to taste. Divide between 2 plates or shallow bowls; top with the beetroot.
- Break the trout up into large flakes and scatter over the salad; drizzle with the dressing and sprinkle with extra dill.
Chef quote
Smoked trout works beautifully with beetroot and citrus-dressed beans in this tasty salad.
