Ingredients to serve 4

1 tablespoon horseradish sauce
4 tablespoons apple vinegar with lingonberries
7 tablespoons rapeseed or sunflower oil
1 head lettuce or around150-200g mixed salad leaves, washed and roughly shredded
4 sprigs mint, finely shredded
2 shallots, finely chopped
Half a cucumber, thinly sliced or shredded
8 radishes, thinly sliced


One of my favourite summer dishes, this hot smoked trout salad is fresh, light and full of flavour. Use whatever salad leaves take your fancy – little gem, cos, lollo rosso, baby spinach, watercress, dandelion and beetroot leaves all work well, or use whatever else you have handy! If you can't find hot smoked trout then simply substitute hot smoked salmon or mackerel, or cold cooked salmon instead.

Try this recipe with raspberry or cider vinegar if you can't find apple vinegar with lingonberries.

Start by shredding the trout into bite-size pieces on a small plate. Next make the vinaigrette: use a fork to whisk together the horseradish and the vinegar in a small bowl, then slowly pour in the oil, whisking all the while to emulsify the dressing.

Season to taste with salt and pepper.

Put the lettuce, mint and shallots with the vinaigrette in a large bowl and toss well to ensure that all the leaves are dressed. Divide the salad between four plates, scatter the cucumber and radish slices over the leaves, and top each plate with a quarter of the hot smoked trout pieces.

Enjoy as a light meal on its own or accompanied by sourdough crispbread or thinly sliced and toasted dark rye bread, oatmeal bread or spelt and fennel seed bread.

Taken from 'Secrets of Scandinavian Cooking... Scandilicious' by Signe Johansen (Saltyard Books, £20).