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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
