THE FRESH TASTE OF SUMMER...
|ALL PHOTOS: SOPHIA HOME|
With the asparagus season several weeks in now, we have been making the most of the relatively short lived season of these healthy, delicious early summer delights here at home….with our local farm keeping us in plentiful supply, I have been trying to incorporate them in to as many meals as possible. A new favourite salad recipe from June's edition of 'Homes and Garden' magazine was given my additional twist of asparagus recently…but with or without, the fresh zingy flavours of mint and lemon with hot smoked trout are absolutely delicious. With also the first pickings of pea shoots from the kitchen garden, it has the true taste of summer….do try it!
HOT SMOKED TROUT SALAD WITH POTATOES, PEAS, PEA SHOOTS AND MINT.
FOR THE DRESSING:
1 lemon, juice and finely grated zest
1 heaped tsp wholegrain mustard
4 tbsp extra virgin olive oil
pinch of caster sugar
FOR THE SALAD:
500g small new potatoes
handful of mint leaves, shredded plus 1 spring of mint
200g shelled peas, fresh or frozen
2 large handfuls of pea shoots
1 bunch of asparagus
baby spinach or salad leaves
300g hot smoked trout fillets, flaked
Put all the dressing ingredients plus 1 tablespoon of water in a lidded jar and shake to combine thoroughly. Put the potatoes in a saucepan with enough cool water to cover generously. Add the mint sprig and a large pinch of salt, bring to the boil and simmer for about 16 minutes, until the potatoes are almost tender. Add the peas and cook for about 3 minutes more. If using my addition of asparagus, steam this over the potatoes for about 5 minutes at the same time. Drain thoroughly and slice the potatoes into thick coins as soon as they are cool enough to handle. Toss the warm potato slices, peas and asparagus with the dressing, shredded mint, pea shoots and salad leaves and trout. Season with salt and pepper before serving…..
Wishing you all a delicious, healthy and very happy start to the week!