Yorkshire Summer Garden Salad with Staal’s Hot Smoked Trout

StarterServes 2

Recipe courtesy of Yorkshire Food Finder Savour the last few weeks of the warmer weather with this deliciously simple summer salad recipe for the team at Thixendale based Yorkshire Rapeseed Oil. Pairing their classic rapeseed oil and mayonnaise with hot smoked trout from local smokehouse Staal’s, this simple supper dish is perfect for the last remaining warm evening in the garden. For more information on Yorkshire Rapeseed Oil’s award winning range and to buy online visit www.yorkshirerapeseedoil.co.uk  


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 shallots

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



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Finely slice the shallots and mix with the lavender pickle. Stand for 5 minutes then add the 3 tablespoons of Yorkshire Rapeseed Oil. Season.
  6. 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.
  7. 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.
  8. 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.
Note: The lavender pickle is also excellent for brining vegetables such as onions, carrots, baby turnips and will keep in the fridge for up to 1 month