Prep time: 10 minutes Serves: 2
• 1 x 85g bag watercress
• 1 large side hot-smoked trout, skin removed
• ½ a beetroot, peeled
• 25g fresh English wasabi
• Wasabi flowers to garnish
• 50ml natural yoghurt
• Olive oil
• Balsamic vinegar
Use a Japanese mandolin or sharp knife to thinly slice the beetroot. Place the slices of beetroot into a bowl of ice cold water, this will keep them fresh and reduce the amount of colour that will bleed into the rest of the salad.
Remove the slices of beetroot from the bowl and drain. Place them into a bowl along with the watercress and flake in the smoked trout. Drizzle over a little olive oil and a few drops of balsamic vinegar, then add in a pinch of salt. Toss well to coat the salad in the dressing.
Arrange the salad on two plates. Add a dollop of crème fraiche on to each plate, then grate half of the wasabi onto each plate using a wasabi grater. Finish with a few flowers and serve immediately.
Note: Once fresh wasabi has been grated it must be served within a few minutes, otherwise the potency and flavour will be lost.