200g podded peas (400g in their pods)
150g podded broad beans (600g in their pods)
3 ripe plum tomatoes, deseeded and diced
Big bundle of mint, finely chopped
3 tbsp lavender pickle (see below)
3 tbsp Yorkshire Rapeseed Oil Seasoning
For the aioli
Large pinch of saffron
1 tsp freshly squeezed lemon juice
2 cloves garlic, minced
8 tbsp Yorkshire Rapeseed Oil Classic Mayonnaise
For the lavender pickle
500ml cold water
250ml cider vinegar
1½ tbsp coarse sea salt
120g caster sugar
6 garlic cloves
3 bay leaves
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp dried lavender or 2 sprigs fresh lavender
2 packs Justin Staal’s hot smoked trout
Lavender flowers to garnish
- Make the aioli by soaking the saffron in the tablespoon of lemon juice then combine with the minced garlic and mayonnaise. Set aside for later.
- To make the lavender pickle, put all the ingredients in a non-reactive saucepan, bring to the boil to dissolve the salt and sugar then remove from the heat and allow to cool to room temperature.
- Double pod the broad beans – push the beans out of their pods and place in a bowl. Pour over boiling water and leave to stand for a couple of minutes then refresh in cold water. Split the grey skin with a sharp knife and push out the green bean kernel.
- Put the prepared broad beans in a pan of boiling water and simmer for 2 minutes. Add the peas and cook for a further minute. Refresh in cold water and allow to cool.
- Finely slice the shallots and mix with the lavender pickle. Stand for 5 minutes then add the 3 tablespoons of Yorkshire Rapeseed Oil. Season.
- Mix together the beans and peas with the diced plum tomatoes and the mint. Toss in the shallots and lavender pickle with rapeseed oil and mix well.
- To serve, place a large pastry cutter or ring (size depends on whether you’re serving it as a starter or main) in the centre of a plate or shallow bowl and spoon some of the salad into it, patting down gently. Lift off the ring – some of the salad will fall gently off the pile but that’s fine.
- Flake the Staal hot smoked trout and serve on top of the salad. Serve the aioli on the side in a little pot. Garnish with the lavender flowers.