Smoked Trout, Beetroot and Barley Salad
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Ingredients
- 250 g smoked trout fillets
- 300 g cooked beetroot
- 150 g pearl barley
- 400 ml vegetable stock
- 2 tbsp olive oil
- 5 g fresh dill, chopped
Nutrition (per serving)
- Calories
- 345 kcal
- Protein
- 19.7 g
- Carbohydrate
- 30.1 g
- of which sugars
- 6.2 g
- Fat
- 13.7 g
- of which saturates
- 2.3 g
- Fibre
- 7.4 g
- Salt
- 2.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the pearl barley and simmer in the vegetable stock for 25-30 minutes until tender, then drain any excess liquid and leave to cool slightly.
- 2
Cut the cooked beetroot into wedges.
- 3
Flake the smoked trout into large pieces.
- 4
Toss the warm barley with the olive oil and most of the chopped dill.
- 5
Arrange the barley, beetroot and smoked trout on plates.
- 6
Scatter with the remaining dill and serve.
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