First posted: Apr 5, 2016

Smoked Trout and Cauliflower Cous Cous Salad with Horseradish Dressing


Maybe you feel like we’re clinging on to the last rays of summer by a thread? I think that this is the perfect friend for our in-between weather. It’s light and fresh and pseudo-summery with the bright pop of green from the peas, but the cous cous and creamy horseradish dressing and avocado are also wonderfully autumnal and comforting. Also, the trout is all rosy-cheeked and delicious, so what’s not to love? This dish is one of my favourite kitchen quick-fixes and I hope it’ll be yours too.



Cooks in:        Serves:2

Main 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
For the Dressing
  • 1/4 cup olive oil
  • 2-3 Tbsp lemon juice
  • 1-2 tsp creamed horseradish
  • Pinch salt
  • A little natural sweetener
  • Mix together and adjust to taste

What to do

1. 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.

2. 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.

3. 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.

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