- 1 x smoked trout fillet
- ½ x pouch of Merchant Gourmet red and white quinoa
- 1 x tbsp Merchant Gourmet Lemon Oil
- 50g beetroot and horseradish dressing
- 20ml white wine vinegar
- 10ml Merchant Gourmet olive oil
- Mixed salad leaves
- ½ lemon
- Mix the Quinoa with the lemon and lemon oil and set to one side.
- Flake the Trout
- Mix the Beetroot and Horseradish with the oil and vinegar and blend until smooth.
- Make a doughnut shape on a plate and put the flaked trout in the centre.
- Add the salad and serve with a little dressing as shown.