Ingredients

120g bag salad leaves (rocket, spinach and watercress is a good mix)

250g small new potato

8-10 radishes

175g cooked beetroot

2 smoked trout



1 tsp hot horseradish sauce

2 tbsp half-fat crème fraîche

splash of milk

Cook: 15 MINS - 20 MINS

Method

1)Pile the salad leaves on 2 plates and divide the potatoes, radishes and beetroot between them.