For The Gremolata

15g parsley

75mm piece fresh horseradish

zest 1 lemon

50ml extra virgin olive oil

1 garlic clove

25g toasted brioche breadcrumbs

225g cooked smoked trout

225g rocket

1 avocado, cut into strips

1 grapefruit- segmented (any juice kept in a bowl)

half very thinly sliced red onion

75ml extra virgin olive oil

50g cottage cheese


1. Gremolata – pulse in a blender til smoothish

2. Salad – flake the trout

3. Mix the grapefruit juice with the oil and season

4. Toss everything in the dressing

5. Serve with a sprinkle of the gremolata