Ingredients
| Nutrition (per serve)
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Instructions
- In a large salad bowl, toss the fennel, apple, beetroot and onions together.
- Flake the trout into the salad and add half the dill.
- In a separate bowl, combine yogurt, horseradish and 1 tbsp of cold water together. Stir in the remaining dill.
- Pour half the dressing on top of the salad and lightly toss.
- Divide the salad onto 2 plates then serve with a dollop of the remaining dressing. Enjoy!