Ingredients
Serves 4-6
1 smoked trout - remove skin and bones
200g fresh broad beans - pod, blanch and peel
Handful of flat parsley leaves
1 celery heart
20g fresh horseradish
1 lemon
100g crème friache
Olive oil
Sea salt
Cracked pepper
1 punnet baby chives
1 small ciabatta - slice and toast
Method
Gently flake the trout onto the plate.
Lightly dress the parsley and broad beans in lemon, oil, salt and pepper and scatter around the plate.
In a bowl, combine the grated horseradish, crème friache, a little olive oil, salt and pepper. Mix gently and add lemon juice to thin down.
Drizzle the dressing over the trout. Top with celery leaves, baby chives and cracked pepper.
Serve with toasted ciabatta.
Recommended wine: Pieronpan Soave Classico, 2006, Veneto, Italy