Smoked Trout Recipe

Compiled by Raphaella Frame-Tolmie Recipe Kevin Gouws Photographs Sandy Coffey Ingredients:

  • 150g sugar snap peas
  • 2t whole-grain mustard
  • 1T honey
  • 15ml white wine vinegar
  • 80ml olive oil
  • 1 head of frilly green lettuce
  • 1 fresh coconut, flesh finely grated
  • 1 fennel bulb, sliced
  • 180g smoked trout, sliced
Directions: Bring a saucepan of salted water to the boil and cook the sugar snap peas until tender (about two to three minutes). Refresh in iced water and drain on paper towel. To make the vinaigrette, whisk together the mustard, honey, vinegar and olive oil in a mixing bowl. Toss the lettuce, coconut, fennel and sugar snap peas in a bowl with the vinaigrette. Arrange on a plate and lay the smoked trout on top. Serves 4 This recipe was originally featured in the February 2010 issue of House and Leisure.