Smoked Fish & Goat Cheese Salad with Beetroot Chips

salad with beet-chips TLT


For me a good salad is all about the combination of tastes and textures. And this salad is a perfect example: with its leafy greens, tender smoked trout, tangy goat cheese and the crunch of the beetroot chips. It’s such a nice big salad for summer evenings.

While chips may seem like an unusual salad ingredient, it’s remarkable how they can really uplift a salad as a crispy, salty addition. These beetroot chips (from Tyrrells) add some sweetness and that’s wonderfully combined with the sharp goat cheese, but you can easily substitute them for other vegetable chips or just use plain ones.

I love to add some quickly grilled zucchini slices to this salad, but baby tomatoes are nice as well. You can even add some green beans or a handful of blanched peas.

Feel free to use smoked mackerel or salmon instead of the trout, it’s all up to you.


salad with beet-chips2 TLT

Smoked Fish & Goat Cheese Salad with Beetroot Chips

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Serving Size: 4


1 bag mixed salad leaves
1 zucchini, in slices
4 smoked trout filets
a small piece of soft goat cheese
2 handfuls of beetroot (or other vegetable) chips
extra virgin olive oil
lemon juice
salt and pepper


  1. Heat a grill pan and grill the zucchini slices on both sides, until they’ve got nice grill marks.
  2. Divide the salad leaves over 4 plates. Add the grilled zucchini, smoked trout and crumble over some soft goat cheese.
  3. Drizzle with good olive oil, some lemon juice and season with salt and pepper to taste.
  4. Finish with the beetroot chips and serve immediately.


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