Salad of beetroot, smoked trout and sprouts

Ingredients for 1 servings:

• 1 beetroot, pre-cooked, about 100-150 g
• 2 tbsp sour cream
• 1 tsp horseradish, grated
• 2 tbsp orange juice
• n. B. Salt
• 1 trout fillet(s), smoked, about 50-60 g
• 1 handful of sprouts, e.g. radish or radish sprouts

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

best with daikon radish sprouts, radish sprouts, radish sprouts or similar.

Drain the beetroot if necessary or pat dry with kitchen paper, then dice it. Mix the sour cream, horseradish, and orange juice to make the dressing, and season with salt. Arrange the beetroot cubes on a plate and drizzle with the dressing. Tear the smoked trout into small pieces and also arrange it on the plate. Rinse the sprouts, sort through if necessary, and sprinkle over the top. If you like, give them another go with the chili or pepper mill. This goes well with hearty whole-grain bread with butter, or with a toasted garlic or herb baguette. If you like, you can also toss the salad ingredients with the dressing, although the beetroot will then turn everything pink. Arranging the ingredients one after the other on the plate somehow looks more appetizing, I think. The dressing can be seasoned with 1 pinch of sugar, 1 dash of lemon juice and/or 1 pinch of chili/cayenne pepper if desired, but this is not necessary.