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

Main Midweek
4 as a starter

A delicate but zesty light lunch.


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


  1. 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.

  2. 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.