Salad of smoked trout with horseradish crème fraîche


Piquant horseradish offsets smoked trout in this simple salad from Geoffrey Smeddle. This is a flavoursome smoked trout recipe that would work wonderfully as a tasty seafood starter or a light lunch, and as the recipe was originally developed for the Sunday Herald, is also easy to prepare at home.

Type: Starter

Serves: 4



  • 8 small smoked trout fillets
  • 4 tbsp of crème fraîche
  • 1 tbsp of horseradish cream
  • 1 lemon, juiced
  • 1 pinch of paprika
  • 200g of mixed salad leaves
  • 1 cooked beetroot, sliced
  • 1 lemon, cut into wedges
  • olive oil


Step 1.

 Ensure the trout fillets are trimmed and cleaned and the skin is removed. Check for small pin bones, removing them with tweezers


  • 8 small smoked trout fillets
Step 2.

Place the fillets on a plate, cover with cling film and refrigerate until later

Step 3.

Stir the horseradish cream into the crème fraîche, adding paprika and lemon juice to taste


  • 4 tbsp of crème fraîche
  • 1 tbsp of horseradish cream
  • 1 pinch of paprika
  • 1 lemon
Step 4.

 Arrange slices of the beetroot in the middle of the plate


  • 1 cooked beetroot
Step 5.

Arrange the smoked trout fillets on serving dishes. Dress the leaves with some olive oil and a squeeze of lemon juice


  • 1/2 lemon
  • olive oil
  • 200g of mixed salad leaves
Step 6.

Arrange the leaves beside the fish fillets and spoon on a generous dollop of the horseradish crème fraîche, either on the fish itself or just to one side


  • 200g of mixed salad leaves
Step 7.

Serve with a wedge of lemon on the side to squeeze over the fish, and eat at once


  • 1 lemon

The Peat Inn
Peat Inn, Near St. Andrews
Fife, Scotland
KY15 5LH


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