Orecchiette and smoked Trout Summer Salad

Orecchiette and smoked Trout Summer Salad

Serves 2

Ingredients

200 grams spinach orecchiette

2 tbsp olive oil

200 grams premium smoked trout

100 grams frozen peas

2 eggs

1 tbsp fennel fronds

1/2 cup basil leaves

1/2 cup shiso leaves

1/2 lemon, juiced

1 tsp salt

1/2 tsp black pepper

2-3 edible flowers (optional)

Method

In a large pot, boil salted water and cook the orecchiette according to the instructions on the back of the packet. Once al-dente, drain, place back into the pot and add the olive oil, mixing to coat. Set aside.

Boil the frozen peas for 2-3 minutes, drain and place under chilled water. Boil the eggs for 4 minutes for gooey jammy yolks. Drain and place also in chilled water for 5 minutes before peeling.

Flake the trout with two forks and add two the pasta along with the drained cooked peas, fennel fronds, lemon juice, salt, pepper, basil and shiso. Toss well and tip onto a serving platter. Top with the jammy eggs, split, edible flowers and extra fennel fronds.