Christmas recipes
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Trout salad with beetroot chips
4
Easy
10 minutes
Ingredients
- 1 Woolworths trout ring with hot fynbos honey
- ¼ bulb fennel, thinly sliced
- 4 radishes, thinly sliced
- 1 spring onion, thinly sliced
- ground pink peppercorns, a pinch
- 50 g Woolworths sea salt and black pepper beetroot crisps, for serving
- 2 lemons, cut into wedges, for serving
Method
1. Arrange the trout ring on a serving platter, and drizzle over the accompanying sauce.
2. Top with the vegetables, season with the pink peppercorn and serve with the beetroot crisps and lemon wedges.
Find more seafood recipes here.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Lerato Motau