Smoked Trout, Cabbage And Hazelnut Salad - cooking recipe

Ingredients

1 cup hazelnuts
5 oz sugar snap peas, trimmed
1/4 None red cabbage, shredded
2 None oranges, peeled and segmented
1 cup fresh flat-leaf parsley
2 tbsp olive oil
2 tbsp wholegrain mustard
1 tbsp white wine vinegar
2 None smoked trout fillets (8 oz), flaked

Preparation

Preheat the oven to 425\u00b0F. 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.
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.
Place cabbage, orange segments, parsley, peas and nuts in a large bowl. Toss to combine.
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.