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English Garden Salad of Peas, Shoots, Smoked Trout and Horseradish

Harry Eastwood

by Harry Eastwood from A Salad for All Seasons

This stunning English garden salad recipe celebrates all things Spring. The peppery shoots and smoked trout are married with a creamy horseradish dressing.

From the book


I’m testing with Danny (the champion of the world and best assistant ever) today. He’s been looking forward to tasting this recipe all day. It’s a bright green May afternoon, slightly damp, and perfect for cooking together with the radio on, singing whilst doing the washing up. The horseradish in the dressing was Danny’s brilliant idea and is just the ticket to finish off this recipe, which is so spring.

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300g baby new potatoes
250g garden peas (fresh or frozen)
a small bunch mint leaves, torn from the stem
a small bunch chives, finely chopped
a small bunch dill, broken into fronds
3 large handfuls pea shoots
250g hot smoked trout, roughly broken into chunks
For the dressing:
240g natural yoghurt
1 tbsp olive oil
plenty of salt and pepper
1 tbsp freshly squeezed lemon juice
1 tsp creamed horseradish sauce


Boil the potatoes until just tender. Two minutes before the end of their cooking time, add the peas. Once cooked, drain off the water and run the potatoes and peas under cold water until cool to the touch. Drain again.

Next, combine the dressing ingredients and mix well till blended. Taste and season.

Finally, mix together the potatoes, peas, herbs, pea shoots and smoked trout. Drizzle the dressing over and serve straight away.


Swap in smoked salmon instead of hot smoked trout. Replace pea shoots with soft green leaves such as lambs lettuce, Little Gem lettuce or young watercress. Replace the lemon juice with malt vinegar or the chives with spring onions.


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