Smoked trout salad with fennel, apple & beetroot

INGREDIENTS

• ½ small fennel bulb , trimmed and thinly sliced
• 1 green-skinned apple , cored, quartered and sliced
• 4 spring onions , sliced on the diagonal
• 100g baby beetroot in mild vinegar, drained and quartered
• 140g skinless hot-smoked trout fillets
• small bunch dill , fronds removed
• 2 tbsp low-fat natural yogurt
• 1 tsp horseradish sauce