Name: Hot smoked trout with fennel, peas and goat's cheese
Ingredients: 75ml olive oil, plus extra to finish; 2 tbsp lemon juice; 5g picked dill leaves; Salt and black pepper; 1 large fennel bulb, trimmed and very thinly shaved; 100g soft rindless goat&#39;s cheese, broken into chunks; ¾ tsp fennel seeds, toasted and lightly crushed; ½ tsp grated lemon zest; 40g pea shoots; 4 hot-smoked trout fillets; 150g peas (frozen are fine), blanched for a minute, refreshed and drained; 1 tsp pink peppercorns, crushed

Hot smoked trout with fennel, peas and goat's cheese

Main Midweek

4 as a starter

A delicate but zesty light lunch.

Ingredients

75ml	olive oil, plus extra to finish
2 tbsp	lemon juice
5g	picked dill leaves
	Salt and black pepper
1	large fennel bulb, trimmed and very thinly shaved
100g	soft rindless goat's cheese, broken into chunks
¾ tsp	fennel seeds, toasted and lightly crushed
½ tsp	grated lemon zest
40g	pea shoots
4	hot-smoked trout fillets
150g	peas (frozen are fine), blanched for a minute, refreshed and drained
1 tsp	pink peppercorns, crushed

Method

Put the oil, lemon juice and dill in a large bowl, add half a
teaspoon of salt and some black pepper, and whisk. Add the fennel, stir
and leave to marinate for about 30 minutes. Put the cheese in another
bowl and mix in the fennel seeds, lemon zest and an eighth of a teaspoon
of salt.
To serve, add the pea shoots to the large bowl, flake the trout into
5cm pieces and add these, too, with the peas and peppercorns. Mix
gently, transfer to a serving dish, dot cheese on top, drizzle with oil
and serve.