Runner bean, samphire and trout salad

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Total time: 30 minutes

Serves: 4 as a starter

Ingredients

600g runner beans
90g samphire
2 boneless Scottish loch trout fillets (about 280g) 
½ lemon, zest and 1 tbsp juice 
100ml crème fraîche 
½ tsp sea salt
½ x 25g pack chives, chopped 
2 little gem lettuces, separated into leaves
1 salad onion, finely sliced
12 mint leaves, finely shredded

Method

1. Using a vegetable peeler, peel off any strings from the sides of the runner beans. Cut on a slight diagonal into 4cm lengths. Simmer in a pan of boiling water for 3 minutes, then add the samphire and cook for another 2 minutes. Using a slotted spoon, scoop the vegetables into a sieve and cool under cold running water, then drain. Put the trout fillets in the pan of water and simmer for 1 minute. Turn off the heat and leave in the water for 5-8 minutes more, until just cooked through. Remove and discard the skin, then set aside.

2. Meanwhile, whisk together the lemon zest and juice, crème fraîche, salt and chives to make a thick dressing; season with black pepper. Toss the beans, samphire, lettuce and ¾ of the dressing in a mixing bowl. Flake the fish into large chunks and gently fold through the salad with the salad onion and mint leaves. Divide between plates, adding a little extra dressing and a grind of black pepper before serving. LH