Mangetout, pea and fennel salad with smoked trout

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.

Ingredients

• Mangetout 300g, halved lengthways
• Peas 100g
• Fennel 1 head, quartered and finely sliced
• Chives chopped to make 2 tbsp
• Olive oil
• Balsamic vinegar 2 tbsp
• Dijon mustard ½ tsp
• Honey 1 tsp
• Smoked trout fillets 4, skinned
• Hazelnuts a handful, toasted and chopped (optional)

Method

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.