Ingredients

Method

• Extra virgin olive oil
• Sea salt and freshly ground black pepper, to taste
• 250 g lightly smoked trout
• 500 g pink fir potatoes, halved lengthways
• 100 g asparagus tips, trimmed
• 100 g fine green beans, trimmed
• 80 g baby butter lettuce leaves
For the dressing, mix:
• 3 T lemon juice
• 5 T extra virgin olive oil
• 1 garlic clove, crushed
• 2 T fresh dill chopped
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Oil and season the trout. Steam the potatoes until tender. Steam the asparagus and beans until tender-crisp. 

While they’re still warm, mix the vegetables with 2⁄3 of the dressing. Turn onto a suitable platter. 

Cook the trout, skin-side down, in a non-stick pan over a low heat until the skin is crisp and the flesh just cooked and moist. While still warm, place on top of the vegetables, tuck in the lettuce leaves, drizzle over the remaining dressing and season to taste.