Olive Magazine
Mangetout, pea and fennel salad with smoked trout

Mangetout, pea and fennel salad with smoked trout

Published: June 22, 2015 at 1:35 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

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.

Nutrition:
NutrientUnit
kcal292
fat18.9g
saturates2.8g
carbs8.1g
sugars0g
fibre5.2g
protein18.9g
salt1.2g
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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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