Summer salad: with trout and peas
Ingredients
- 4 trout fillet or salmon - can buy cooked
- 1 lemon juice and zest
- pepper milled
- 2 cup mangetout or sugar snap peas
- 1 cup frozen peas
- 100 g green bean tailed
- 6 spring onion sprigs - chopped
- 1 butter lettuce or other lettuce - shredded
Dressing
- 1 tbsp sesame seeds lightly roasted in a dry frying pan
- 7.5 ml Sesame oil
- 10 ml olive oil
- 15 ml lemon juice
- 2.5 ml sugar
- pepper milled - to taste
Instructions
- Place trout on a baking tray. Pour over lemon juice and season with milled pepper. Grill for 5 minutes and leave to cool.
- Bring a sauce pan of water to the boil. Plunge in the green beans and blanch for 2 minutes, now add the mangetout and peas and blanch for a further 1 minute. Remove from pot, rinse under cold water. Drain vegetables well in a colander and tip into a bowl.
- Add spring onions, bean sprouts, chives, lemon zest (grated or thinly sliced – according to taste) and lettuce leaves.
- Whisk together ingredients for dressing.
- Flake salmon into salad. Pour salad dressing over salad and toss gently.
Tried this recipe?Let us know how it was!
