Tobermory Smoked Trout, Green Salad, Pea purée, Almonds & Dried Cured Ham

Serves 4

Ingredients

300g hot smoked trout

100g French beans

100g snap peas

300g frozen peas

50g butter, unsalted

50g flaked almonds, toasted

1 lemon, zest and juice

100ml olive or cold pressed rape seed oil

¼ packet of dill

¼ packet of chives, chopped

4 slices of dry cured ham (dried out in a low oven)

Method

First, make the pea purée. This will form a great flavour base for the dish and help hold the whole thing together. Blanch the frozen peas in a pan of boiling salted water. This should only take a few minutes. As soon as the water comes back to the boil remove the peas and blend in the food processor with the butter. Reserve some peas for through the salad. Taste and season. The next thing you need to do is to blanch and refresh the green beans and snap peas. This is vital as it ensures the vibrant green colour of the vegetables comes out. To do this, bring a pan of water to the boil, and put in a teaspoon of salt. (I know that sounds loads, but the salt helps to bring out the colour of the veg). Once it’s boiling add the beans and snap peas and you will instantly see the colour change. As soon as you see the change remove the vegetables and put straight into ice water. This will ‘shock’ the vegetables and help retain the colour. Now make your lemon dressing using the lemon, oil and chives. Zest the lemon, then put the lemon into the microwave for 10 secs. This helps extract all the juice. Add the zest to the juice and slowly add the oil. Season. Finish with the chopped chives. You are now ready to assemble the dish.

Using a little of the dressing, dress the blanched beans and snap peas. Spread a spoonful of pea purée onto the bottom of the plate, then start building the dish. Place some of the smoked trout onto the plate with the beans, snap peas, dill, almonds and dried ham. Do the same again, building up as you go. This method of adding a little bit of all ingredients in layers guarantees that every mouthful is packed with flavour and texture.