Smoked Trout and Cauliflower Couscous Salad recipe

Healthy, low carb recipe for Cauliflower Couscous topped with Smoked Trout and a homemade horseradish dressing

Ingredients
1 small head fresh cauliflower
250g smoked trout
Small handful frozen peas, thawed
1 ripe avocado, roughly sliced
A few fresh mint leaves, to garnish
Salt and freshly ground black pepper, to season

Horseradish Dressing:
1/4 cup olive oil
2-3 Tbsp lemon juice
1-2 tsp creamed horse radish
Pinch salt
A little natural sweetener
Mix together and adjust to taste

How to
Roughly chop your cauliflower and add to a food processor. Blitz for 1-2 minutes or until the cauliflower has a grain-like consistency, similar to cous cous.

Add your cauliflower to a large pot of lightly salted boiling water and cook for 2-3 minutes. Drain well and divide between two serving bowls.

Top your ‘cous cous’ with flaked smoked trout, sprinkle over the peas, add the avocado slices and mint leaves. Season to taste with salt and pepper and dress generously with the horseradish dressing. Eat as soon as possible.

Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog. Catch Sarah Graham’s Food Safari on Mnet every Sunday night at 6pm.

Recipe ID 31611

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

    (0 / 5)