Hot Smoked Trout, Fennel & Goat’s Cheese Salad Recipe

Make the most of the warmer weather with this delicious salad. Try our version of  Yotam Ottolenghi’s Hot Smoked Trout with Fennel and Goat’s Cheese recipe using Black Mountains Smokery Hot Smoked Trout.

Serves 4, as a starter

Ingredients

2 x 150g Hot Smoked Trout Fillets
100g Pants Ys Gawn Goat’s Cheese, broken into chunks
75ml Fino Olive Oil, plus extra to finish
A pinch of Halen Môn Sea Salt
150g peas (frozen are fine), blanched for a minute, refreshed and drained
40g baby spinach leaves
1 lemon – juiced and zested
a handful of dill fronds
1 large fennel bulb, trimmed and very thinly shaved
3/4 tsp fennel seeds, toasted and lightly crushed
1 tsp pink peppercorns, crushed (use black if you don’t have pink)

Combine the Fino Olive Oil, lemon juice and dill fronds in a large bowl, add half a teaspoon of Halen Môn Sea Salt, a twist of black pepper and whisk. Add the fennel, stir and leave for about 30 minutes.

In another bowl, add the chunks of Pants Ys Gawn Goat’s Cheese and combine with the fennel seeds, lemon zest and a pinch of Halen Môn Sea Salt.

To serve, add the baby spinach leaves to the large bowl and flake in the Hot Smoked Trout, add the peas and peppercorns. Mix carefully, transfer to a serving dish, dot the Pants Ys Gawn Goat’s Cheese on top and drizzle with Fino Olive Oil.

Serve whilst fresh and enjoy!