160g sliced smoked trout
2 medium beetroot, washed
2 tbsp red wine vinegar
1 tbsp caster sugar
100ml (3.4 fl oz.) crème fraiche
1 tbs Peppadew® Hot Jalapeño slices, drained & finely chopped
100g (3.5 oz). rocket salad, washed (or other salad leaves you prefer)
30ml (2 tbsp) Olive oil
1 lemon, cut into wedges
Salt & black pepper
Chopped dill to garnish
Put the beetroot (with the skin on) into a medium pot and cover with cold water, put onto a high heat with the lid on and bring to the boil. Boil the beetroot until soft.
While you are cooking the beetroot, mix the vinegar and sugar.
Remove the beetroot from the water and whilst still warm, simply rub the skin of the beetroot and it will come away from the beetroot, discard the skin. You can do this with latex gloves on to avoid having stained hands if you wish.
Cut the beetroot into cubes and toss in the mixture of vinegar & sugar, set aside.
Use the rocket or salad leaves as the base of your salad. Top with the cubes of beetroot.
Lay strips of smoked trout over the beetroot cubes, and season with salt, black pepper and drizzle over the olive oil
To make the dressing, mix together the crème fraiche and Peppadew® Jalapeño
Sprinkle the chopped dill over the salad
Serve with fresh lemon wedges and the crème fraiche & hot jalapeño dressing