Mangetout, pea and fennel salad with smoked trout
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 300g mangetouthalved lengthways
- 100g peas
- 1 head fennelquartered 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 filletsskinned
- a handful hazelnutstoasted and chopped
Nutrition: per serving
- kcal292
- fat18.9g
- saturates2.8g
- carbs8.1g
- sugars0g
- fibre5.2g
- protein18.9g
- salt1.2g
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.
