Ingredients
- 4 hot-smoked rainbow trout
- 4 corncobs
- 2 cups of peas
- 200g of green beans
- 2 ripe tomatoes
- 1 lebanese cucumber
- 1/2 a celery heart
- 1 tbsp of seeded mustard
- 6 tbsp of extra virgin olive oil
- 2 tbsp of red wine vinegar
- salt and pepper
- 1/2 an iceberg lettuce
Method
Remove the skin from 4 hot-smoked rainbow trout and cut the flesh away in bite-sized pieces (this is easily done with a small, sharp knife).
Cut the kernels from 4 corncobs. Prepare 2 cups of peas, top and tail 200g of green beans and dice 2 ripe tomatoes. Bring a pot of salted water to the boil and blanch the corn, peas and beans separately until tender.
Chop the green beans into small pieces and place all the vegetables in a bowl with the diced tomatoes, a diced lebanese cucumber, half a chopped celery heart and the smoked trout pieces.
Dress with 1 tbsp of seeded mustard, 6 tbsp of extra virgin olive oil, 2 tbsp of red wine vinegar, salt and pepper.
To serve
Finely slice half an iceberg lettuce, scatter on a serving plate and arrange the salad on top.
