Summer salads: Smoked trout and toasted buckwheat recipe

Smoked fish, beetroot and horseradish are made for each other. Here, the toasted buckwheat gives an unexpected crunch, while the radish and cucumber freshen up the salad and add colour. Serves 4 200g buckwheat 4 tsp caraway seeds 5 medium raw beetroots, peeled and coarsely grated Juice of 1 orange 6 tsp balsamic vinegar 3 tbsp olive oil 200g smoked trout 1 cucumber, deseeded and sliced 12 radishes, thinly sliced 2 tbsp dill, chopped For the dressing 4 tbsp creme fraiche 2 tbsp extra virgin olive oil Juice of 1 lemon 2 tbsp horseradish, grated Salt and pepper 1. Dry roast the buckwheat in a pan with the caraway seeds until golden brown and fragrant. Allow to cool. 2. Mix the buckwheat with the grated beetroot, orange juice, balsamic vinegar and olive oil. Season well. 3. Spread the ingredients over a large plate. Break up the trout into small pieces and arrange over the beetroot and buckwheat. 4. Scatter the cucumber over the trout. 5. Mix the creme fraiche with the olive oil, lemon juice and horseradish and season well. Drizzle over the salad. 6. Finally, sprinkle over the radish and dill.