This quick and simple salad is pepped up with the flavour of watercress Prep: 5 mins Easy Serves 4 Ingredients 1 tbsp French mustard 150ml/¼ pint olive oil 50ml vinegar 250g pack cooked beetroot 2x 135g packs smoked trout fillets 145g bag watercress, large stalks removed 1 tbsp creamed horseradish
Step 1 Take an empty jam jar with a lid, put in a pinch of salt, a good grind of pepper, plus the mustard, olive oil and vinegar. Shake and place the jar in the fridge - use as you want, it will last a few weeks. Step 2 Cut the beetroot into quarters and place in a bowl. Add in the creamed horseradish and 2 tbsp dressing, stir well. Remove the skin from the trout and break the fish into pieces about the size of a 50p. Mix together the watercress and the beetroot, then top with the smoked trout.