Smoked Trout & Root Slaw

Drain the beetroot of its juice 

Peel and top and tail the carrot(s)

Quarter the apple and discard the inner core (leaving the skin on)

Set a sieve (or colandar with small holes) over a bowl 

Tip: Ensure that the sieve rests above the bottom of the bowl for proper drainage

Grate the beetroot, carrot, and apple into the sieve

Squeeze the juice out of all of the grated goods with your hands

Discard the juice (or drink it for an immune boost!) and set aside the grated goods in the sieve until step 7

Combine the honey and mustard and 2 tbsp (4 tbsp) of olive oil in a large mixing bowl

Mix well to form a dressing

Slice the spring onion(s) finely, discarding the root(s) and set aside for garnish

Spread half of the honey mustard dressing on top of the trout fillets, reserving the rest for the slaw in the next step

Set aside until serving 

Transfer the reserved honey mustard dressing to a mixing bowl (large enough to mix the grated fruit and veg in step 7)

Add 50ml (100ml) of the sour cream (save the rest for tomorrow's lunch) to the honey mustard and mix well

Add the squeezed beetroot, apple and carrot to the honey mustard and cream dressing and season with plenty of salt and pepper

Mix well - this is your slaw