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Beetroot Cahoot Shadow Image

Beetroot Cahoot

Trout Salad

Serves 1


  • Bring a pan of water to the boil, add the egg and cook for 6 minutes
  • Meanwhile finely chop the red onion and sprinkle onto a plate
  • Add the rocket to one side of the plate and top with chopped tomatoes
  • Once the egg is cooked, remove from the heat and run under cold water
  • Place the trout fillet on top of the onion
  • Peel the egg and gently slice in half, place onto the trout
  • Dress with Beetroot Cahoot over the salad


  • 1/4 bottle Beetroot Cahoot Saucy Affiar
  • 1 Smoked Trout fillet
  • 1 large egg
  • red onion
  • rocket
  • baby tomatoes


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