Sea trout & buckwheat salad with watercress & asparagus recipe | Good Food
Pair the nutty, earthy flavour of buckwheat with the delicate flesh of sea trout. Stems of sweet new asparagus and a creamy dressing add the finishing touch
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Ingredients
- 2 trout fillets
- 3 tbsp olive oil
- pinch of chilli flakes
- ½ small pack parsley
- 1 lemon halved
- 150g buckwheat
- 1 bay leaf
- 1 small red onion finely sliced
- 100g asparagus woody stalks removed
- ½ small pack dill leaves picked
- ½ small pack tarragon leaves picked
- 50g watercress
- 1 tbsp crème fraîche or natural yogurt
- ½ tsp honey
- 1 tbsp pumpkin seeds toasted
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