Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 2 as a main, 4 as a starter

Hot-smoked trout and pea shoot salad recipe

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Ready in 40 minutes

500g waxy new potatoes, diced
2 large free-range eggs
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp ground ginger
2 cloves
A very mean pinch of turmeric powder or saffron
2 whole, hot-smoked trout or 4 medium-size fillets (these are sometimes sold ready-to-eat, in vacuum packs)
1 tbsp unsalted butter
1 tbsp mild salad oil (I use cold-pressed rapeseed oil)
100g or 4 generous handfuls pea shoots
Juice of 1 lemon, plus lemon wedges, to garnish

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1. Boil the potatoes in a pan of salted water until just tender, then drain, spread out to cool and set aside. Meanwhile, place the eggs in a pan of cold water and bring to the boil. Cook for 5 minutes, then drain, peel, halve and set aside.
2. In a heavy-based frying pan, dry-fry the spices for a minute or so, then grind them in a pestle and mortar and set aside. Flake the smoked trout into bite-size pieces, removing any pin bones and set aside.
3. Heat the butter and oil in a wide-bottomed frying pan and, when fizzing, add the potatoes and spices, turn up the heat and fry until the potatoes are a little crisp at the edges and smell good and spicy. Add the smoked fish and stir it around the pan a couple of times to mix.
4. Remove from the heat and toss the mixture through the pea shoots and boiled eggs. It might wilt a few of the leaves – this is a good thing! Squeeze the lemon juice over the salad. Check the seasoning and serve immediately with lemon wedges to squeeze ove

Nutritional info

Per serving: 354kcals, 16g fat (4.9g saturated), 33.3g protein, 21.9g carbs, 2.5g sugar, 3g salt

Wine Recommendation

This light but spicy dish needs a refreshing, snappy, summery dry white, such as Austrian Grüner Veltliner or France’s Picpoul de Pinet.

Hot-smoked trout and pea shoot salad recipe

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