Mangetout, pea and fennel salad with smoked trout
serves 4
Easy
Total time:
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.
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.