Name: Smoked trout, cabbage and hazelnut salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 1 cup (150g) hazelnuts; 150 gram sugar snap peas, trimmed; 1/4 red cabbage, shredded; 2 oranges, peeled, segmented; 1 cup flat-leaf parsley; 2 tablespoon olive oil; 2 tablespoon wholegrain mustard; 1 tablespoon white wine vinegar; 2 250g smoked ocean trout fillets, flaked

Ingredients

1 cup (150g) hazelnuts

150 gram sugar snap peas, trimmed

1/4 red cabbage, shredded

2 oranges, peeled, segmented

1 cup flat-leaf parsley

2 tablespoon olive oil

2 tablespoon wholegrain mustard

1 tablespoon white wine vinegar

2 250g smoked ocean trout fillets, flaked

Method

1.Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper. Place nuts on tray and roast for 5-6 minutes, until toasted and skins split. Transfer nuts to a clean tea towel. Rub to remove skins. Roughly chop nuts and set aside.

2.Meanwhile, cook peas in a medium saucepan of boiling water for 2-3 minutes, until just tender. Drain, transfer to a bowl of iced water for 2 minutes. Drain well.

3.Place cabbage, orange segments, parsley, peas and nuts in a large bowl. Toss to combine.

4.Whisk oil, mustard and vinegar in a jug. Season. Drizzle dressing over salad and toss to combine. Add trout and gently fold through salad. Serve.

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Ingredients

Method

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