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Pulled beef sandwich with coleslaw and crinkle-cut chips

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Pulled beef sandwich with coleslaw and crinkle-cut chips

20 minutes

Smoked beef brisket, burnt-end beans and roast corn with chilli-and coriander salsa

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Lamb recipes

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Sweetcorn bread with Parmesan ice cream and lemon confit

Sweetcorn bread with Parmesan ice cream and lemon confit

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Trout-and-green strawberry salad with lime-and verjuice dressing

Trout-and-green strawberry salad with lime-and verjuice dressing

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Trout-and-green strawberry salad with lime-and verjuice dressing

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

300 g lightly smoked rainbow trout
200 g green (or ripe) strawberries, thinly sliced
Salt, to taste
4 t salmon caviar
Coriander cress, to garnish

For the lime-and-verjuice dressing, whisk:

85 ml verjuice
2 limes, juiced
1 T agave nectar
4 T extra virgin olive oil
Salt, to taste

Method

1. Cut the trout into 2 cm cubes and place in a serving dish, then add the strawberries.

2. Drizzle the dressing over the salad, season to taste, top with the salmon caviar and garnish with coriander cress.

Cook’s note: Green strawberries have a sharper flavour than ripe strawberries because the sugars haven’t had time to develop. If you cannot find green strawberries, use a firm green apple such as Granny Smith or even kiwi fruit.