Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.