Smoked Trout Spring Salad with Lemon-Mint Vinaigrette

Adapted from a dish in chef Tanya Holland’s excellent cookbook California Soul, this is truly a king amongst summer salads

  • Iced Water for Chilling

  • Salt

  • 1 bunch asparagus, trimmed and cut into 2in/5cm pieces

  • 500g small, waxy potatoes (eg Anya, La Ratte)

  • 400g cooked, drained Green Baby Lima beans

  • 4 spring onions, white and green parts, thinly sliced

  • 75g almonds

  • 4 smoked trout fillets

Lemon Mint Vinaigrette

  • Juice and zest of 2 lemons

  • 1-2 teaspoons of granulated sugar

  • 15g bunch fresh mint leaves, chopped

  • 50ml extra virgin olive oil

  • Salt and freshly ground pepper

Serves 4

  1. Bring a large pot of water to a boil. Fill a bowl of ice water and set it next to the hob. Add 1 tablespoon of the salt to the boiling water.

  2. Add the asparagus to the boiling water and cook just until the pieces turn bright green but are still crisp, about 30-45 seconds. With a slotted spoon, transfer the asparagus to the ice bath. When the asparagus pieces have cooled, drain and set aside.

  3. Add the whole potatoes to the boiling water and cook until tender, about 15 minutes. Remove with a slotted spoon and set aside to cool slightly. When the potatoes are cool enough to handle, slice them into thick circles. Place in a bowl with the beans and asparagus. Add the spring onions and almonds.

  4. To make the vinaigrette: In a blender, combine the lemon juice and zest, sugar, mint and olive oil. Blend until smooth. Season with salt and pepper. Pour three-quarters of the vinaigrette over the bean mixture and toss to combine. Season with salt and pepper.

  5. Gently flake the smoked trout. Spoon the bean mixture onto four plates. Top with the smoked trout and drizzle with the remaining vinaigrette.