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Pea shoots with hot smoked trout, sweetcorn and creme fraiche dressing Recipe

Ingredients for people

  • Smoked trout fillet(s) : 6 whole
  • Pea shoot(s) : 100 g
  • Salad crisp sweetcorn (140g) : 1 whole
  • Thick crème fraiche : 50 g
  • Fresh mint : 7 g
  • Lemon(s) : 0.5 whole
  • Maldon salt : 3 pinch(es)
  • 1

    Wash and pick the pea shoots.
    Flake the trout into bite sized pieces.
    Pick and roughly chop the mint.
    Drain the sweetcorn.
    Zest and juice the lemon.

  • 2

    Mix the creme fraiche with the mint, a pinch of lemon zest and a teaspoon of lemon juice.
    Season with salt and mix well.

  • 3

    Mix the pea shoots with the sweetcorn and then incorporate the dressing.
    Carefully mix together and then scatter the flakes of trout as you serve.

  • 4

Chef's tip

«To lighten this dressing try making it with a light Greek yogurt instead of creme fraiche. »

Crunchy pea shoot salad with flaked hot smoked trout, salad crisp sweetcorn and a minty creme fraiche dressing.

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  • Preparation  5mins
  • Cooking time  0h
  • Rest time  0h

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