I recently got sent some wild Lough Neagh smoked trout from my friend Steve Downey who set up the Somerset Distillery during lockdown. You can buy hot-smoked trout in fillets or on the bone and I think I prefer the latter as it tends to be less dry. Horseradish and smoked fish have always been a perfect marriage.
If you can’t get your hands on fresh horseradish then whisk a few teaspoons of strong horseradish sauce into the dressing to taste. Now that all the beans are coming into season, I’ve matched them with the trout. I’ve used broad beans but any selection would work including pea and broad bean tendrils if you grow them yourself.
The tendrils tend to get overlooked though they’re great in salads and different from the generic leaves you tend to find in shops. By the way, frozen broad beans – like peas – aren’t bad at all.
