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 smoked trout.

Serves 4 as a starter

INGREDIENTS

75ml Fino Olive Oil, plus extra to finish
2 tbsp lemon juice
5g dill fronds
Halen Môn Angelsey Sea Salt and black pepper
1 large fennel bulb, trimmed and very thinly shaved
1 x 100g Pants Ys Gawn Goat’s Cheese, broken into chunks
(3/4) tsp fennel seeds, toasted and lightly crushed
(1/2) tsp grated lemon zest
40g baby spinach leaves
2 x 150g Black Mountains Smokery Hot Smoked Trout Fillets
150g peas (frozen are fine), blanched for a minute, refreshed and drained
1 tsp pink peppercorns, crushed (use black if you don’t have pink)

INSTRUCTIONS

Put the oil, lemon juice and dill fronds in a large bowl, add half a teaspoon of salt, a twist of black pepper and whisk.
Add the fennel, stir and leave for about 30 minutes.
Put the goat’s cheese in another bowl and combine with the fennel seeds, lemon zest and a pinch of salt.
To serve, add the baby spinach leaves to the large bowl and flake in the Black Mountains Smokery Hot Smoked Trout, add the peas and peppercorns.
Mix carefully, transfer to a serving dish, dot the cheese on top, drizzle with oil, serve and enjoy!