Recipe of the week (from our charity recipe book)

Broadbean and Mint Houmous

Quick and healthy cold smoked trout, broadbean and mint houmous with sumac and toasted pinenuts.  Serves 4.

Ingredients:
100g RR Spink Cold Smoked Trout or Salmon
150g Peas fresh or defrosted
150g Broadbeans, fresh or defrosted
2 tablespoon Olive Oil
1 clove of garlic
Zest of 1 lemon and ½ of the juice
1 tablespoon mint leaves (plus a couple to garnish)
2 tablespoon extra-virgin olive oil
1 tablespoon sumac
2 tablespoons Pinenuts (toasted in a dry pan until golden brown)
2 slices of your favorite bread

Method:
To make the Houmous:
Place the peas, mint, garlic lemon zest and broad beans in a food processor.
Blend the ingredients until a rough puree then gradually pour in the olive oil and lemon juice, the mixture should become a thick puree.

Toast the bread you have choosen and top each one with half of the broad bean houmous.

Layer the smoked trout or salmon on top and garnish each one with sumac, pinenuts and mint leaves.

Serve with yoghurt on the side.

 
Note: RR. Spink is a brand.

Recipe from Dawnfresh Seafoods.