Oddly, this dish came together when I saw punnets of chives with a chive flower, on sale at Windellama Organics this morning. In the warmer weather, I always feel like eating more fish, so it was no surprise I thought to pair the chives with the incredible Cypress Valley smoked trout on sale at the Capital Region Farmers Market. I had some potatoes in the pantry, and it all started to come together when I saw my favourite Greeks selling trays of broad beans and bunches of beautiful salad onions.
|140||gram||smoked trout fillet|
|1||small salad onion|
|300||grams||fresh broad beans|
|2||teaspoons||chives, cut into 1-2 cm lengths|
|1||tablespoon||lemon infused olive oil|
|1||lemon, juice of|
Remove the broad beans from their pod, and blanch for 2-3 minutes in simmering water. Drain and refresh under cold water. Then peel off the greyish outer layer of the bean. Set aside.
Slice the salad onion finely. Remove the skin of the trout and flake into a mixing bowl with the onion. Add the lemon oil and lemon juice. Cook the potato in boiling water till tender. Cut the potato into cubes and add to the trout mixture to allow the potato to absorb the dressing and other flavours while they steam dry.
Cut the skin of the trout into lengths or triangles. Heat a little olive oil in a non-stick frying pan and cook the trout skin, outside down, till crisp and golden.
Add the broad beans and chives to the potato and trout mix. Season with salt and pepper. Garnish with crisp trout skin and chive flowers (optional). Serve immediately.