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Smoked trout salad with fennel, apple & beetroot
- small fennel bulb , trimmed and thinly sliced
- 1 green-skinned apple , cored, quartered and sliced
- 4 spring onions , sliced on the diagonal
- 100g baby beetroot in mild vinegar, drained and quartered
- 140g skinless hot-smoked trout fillets
- small bunch dill , fronds removed
- 2 tbsp low-fat natural yogurt
- 1 tsp horseradish sauce
Directions:View on BBC Good Food
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