Smoked Trout, Cabbage And Hazelnut Salad

1. 1

   Preheat the oven to 425u00b0F. Line a baking pan with parchment paper. Place nuts on pan and roast for 5-6 mins, until toasted and skins have split. Transfer nuts to a clean tea towel. Rub to remove skins. Coarsely chop and set aside.

2. 2

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

3. 3

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

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.