Mangetout, pea and fennel salad with smoked trout

Name: Mangetout, pea and fennel salad with smoked trout
Total time: 20 min
Ingredients: mangetout 300g, halved lengthways; peas 100g; fennel 1 head, quartered and finely sliced; chives chopped to make 2 tbsp; olive oil; white wine vinegar 2 tbsp; Dijon mustard ½ tsp; honey 1 tsp; smoked trout fillets 4, skinned; hazelnuts a handful, toasted and chopped

20 minutes
serves 4
Easy

Fresh mangetout are crisp and sweet and provide the perfect crunch to summer dishes. This recipe for mangetout, pea and fennel salad with smoked trout packs in lots of big flavours and is ready in just 20 minutes.

June 22, 2015 at 1:35 pm

Ingredients

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