Serves four as a starter or a lunch salad.


  • 4 pieces of hot smoked salmon or trout
  • 1 fennel bulb
  • 6 radishes
  • handful of flat leaf parsley 
  • handful of coriander 
  • 3 spring onions
  • 2 tablespoons of red wine vinegar
  • agave syrup or honey 
  • a lime
  • pea shoots 
  • olive oil
  • salt and pepper 


Step one: 

Preheat fan oven to 180 degrees. Chop fennel into 2cm thick strips, wash and dry. Mix with oil and a squeeze of agave syrup. Place in a roasting dish and dress with salt. Roast for 20mins or until you can easily put a fork through them.

Step two:

Finely chop radishes, parsley, coriander and spring onions. Put them all in a mixing bowl, add the vinegar, a squeeze of agave syrup, a touch of olive oil and half the juice of the lime. Mix everything together well. 

Step three: 

Once the fennel is ready and has had time to cool to room temperature, it's time to plate. Radish salsa in the middle with a few pieces of fennel surrounding. Place your hot smoked trout on top of the salsa, then add a handful of pea sprouts as garnish on top of it all.