Recipes: Hot smoked Trout Salad and Mama Johansen's vegetable soup

SERVES FOUR

Ingredients

4 fillets hot smoked trout
1tbsp horseradish sauce
4tbsp apple vinegar with lingonberries
7tbsp rapeseed or sunflower oil
1 head lettuce or 150-200g mixed salad
leaves, washed and roughly shredded
4 sprigs mint, finely shredded
2 shallots, finely chopped
½ cucumber, thinly sliced or shredded
8 radishes, thinly sliced

Method

Shread the trout into bite-size pieces on a small plate and heat through. Use a fork to whisk together the horseradish and the vinegar in a small bowl, then slowly pour in the oil, whisking all the time. Season to taste with salt and pepper. Put the lettuce, mint and shallots with the vinaigrette in a large bowl and toss well to ensure that all the leaves are dressed. Divide the salad between four, scatter the cucumber and radish over the leaves and top each plate with a quarter of the hot smoked trout pieces. Eat with sourdough crispbread or toasted rye bread.

RECIPE MAMA JOHANSEN’S VEGETABLE SOUP

SERVES FOUR

Ingredients

1 banana shallot, finely chopped
1 leek, finely chopped
2tbsp vegetable oil
8 medium new potatoes, cooked and peeled
½ head raw broccoli, roughly chopped
4 raw asparagus spears, roughly chopped
300-400ml vegetable stock
Creme fraiche or sour cream (optional)

Method

Sweat the shallot and leek in the oil in a saucepan over a low heat until soft and translucent.

Add the potatoes, broccoli, asparagus and vegetable stock, stir and bring to a gentle simmer for 8-10 minutes.

Whizz the soup up with a handheld blender or in a heatproof glass blender.

Season to taste with salt and freshly ground white pepper and return to the pan to reheat. Serve piping hot in large bowls just as it is, or with a dollop of creme fraiche or sour cream swirled in.