Jo Pratt's Smoked Trout and Pea Top Salad with Horseradish Dressing

Name: Jo Pratt's Smoked Trout and Pea Top Salad with Horseradish Dressing
Yield: 4
Cuisine: British
Ingredients: 4 (about 250g) smoked trout fillets; 1 bag (about 80g) pea tops (shoots from the top of young pea plants); 1 large or 2 small ripe avocados. peeled and sliced; 1 bunch of spring onions. thinly sliced; ¼ cucumber. sliced; 25g toasted almonds; 1 tbsp hot horseradish cream; 4 tbsp low fat creme fraiche; Squeeze of lemon juice

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Serves: 4

British Side Dish

Ingredients

4 (about 250g) smoked trout fillets
1 bag (about 80g) pea tops (shoots from the top of young pea plants)
1 large or 2 small ripe avocados. peeled and sliced
1 bunch of spring onions. thinly sliced
¼ cucumber. sliced
25g toasted almonds
1 tbsp hot horseradish cream
4 tbsp low fat creme fraiche
Squeeze of lemon juice

Accompaniment

Method

1
The beauty of this salad is that all of the ingredients can be randomly arranged onto your plates just before serving. Flake the smoked trout into smaller pieces and place among the pea tops, avocado, spring onion and cucumber. Scatter over the toasted almonds.

To make the dressing, simply mix together the horseradish, creme fraiche, lemon juice and season with salt and freshly ground black pepper. Spoon over the top of the salad when serving, or serve separately.