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Ingredients

  • 300g mangetout, halved lengthways
  • 100g peas
  • 1 head fennel, quartered and finely sliced 
  • chopped to make 2 tbsp chives
  • olive oil
  • 2 tbsp white wine vinegar
  • ½ tsp Dijon mustard
  • 1 tsp honey
  • 4 smoked trout fillets, skinned
  • a handful hazelnuts, toasted and chopped

Method

  • STEP 1

    Step 1

    Cook the mangetout and peas in boiling water for 1 minute, then drain and cool under running water. Tip them into a bowl and add the fennel and chives. Whisk 4 tbsp olive oil, vinegar, mustard and honey until they come together, season well. Drizzle over the salad and toss together. Pile onto a serving plate, flake over the smoked trout fillet and scatter on the hazelnuts.

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