Trout, Peach & Asparagus Salad

SERVES 4

INGREDIENTS

½ bunch chives, roughly chopped
20 basil leaves
4 rosemary sprigs
1 clove garlic
1 c evo oil

1 whole hot smoked trout
4 small peaches (or 2 large)
1-2 bunches asparagus, trimmed (about 24 spears)
2 cobs corn, peeled
1 baby cos lettuce
½ c baby parsley or any small baby/micro herb for garnihsing
2 tbs red wine vinegar

METHOD

Place chives, basil, rosemary, garlic and oil in a high speed blender and puree. 

Pour into a small sauce and warm over low heat for 15mins until it becomes a deep bright green. 

Strain - reserving the oil - and set to cool. 

Meanwhile cook the corn in plenty of boiling water for 5 minutes until bright yellow. 

Place the asparagus ina strainer in the sing and pour the corn water over the asparagus to blanch it. Place corn back into the saucepan and put the asparagus on top and cover to finish steaming and cool completely. 

Peel the trout* and gently lift the flesh off the bones from either side, keeping in large chunks where possible. 

Cut the corn kernels off each ear in sections, keeping some whole and breaking up others. 

Place the lettuce in a bowl of iced water to refresh. 

Cut the peaches into medium size chunks. 

Arrange each plate with lettuce, peaches, corn, asparagus and trout. 

Top with baby herbs and season with salt and pepper. 

Drizzle with herb oil and red wine vinegar. 

Serve immediately**

Delicious with fresh bread. 

*peeling hot smoked trout is relevitely easy. Peel the skin away gently fro the belly slit and up over the top of the fish. It should come off in 2-4 sections. Discard. The flesh will also pry away easy. Check for any bones left in fish accidentally. Discard head slime and tail. 

**make ahead of time in a large platter, completing everything up until dressing w oil and vinegar. Only dress moments before serving.