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
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.
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.
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.