Ingredients

• 300 g flaked smoked trout
• 200 g mesclun or arugula
• 1 diced cooked beetroot
• 1 sliced avocado
• 2 hard-boiled eggs, quartered
• 2 tbsp capers
• 1 For the Vinaigrette
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp whole grain mustard
• 1 tsp honey
• 1 Salt and pepper

Instructions

1. 1

   Arrange the mesclun on plates.

2. 2

   Garnish with beetroot, avocado, eggs, and capers.

3. 3

   Flake the warmed smoked trout over the salad.

4. 4

   Whisk all vinaigrette ingredients together.

5. 5

   Drizzle with vinaigrette just before serving.