Smoked Trout with Pea Puree


1/8 cup lemon oil

1/8 cup lemon juice

1/8 cup extra-virgin olive oil

4 oz smoked trout, crumbled

1 cup fava beans, blanched, shucked, and roughly chopped

1 cup fresh English peas, blanched

1/2 cup spinach

3 Tbsp lemon oil

1/4 cup crumbled feta cheese

orange zest (1/2 small orange)

3 Tbsp fried sliced garlic

1/2 tsp salt


Designed to pair with SIMI Chardonnay

Serves 4

Lemon vinaigrette

Mix 1/8 cup lemon oil, lemon juice, and olive oil. Toss trout and favas separately, each with ½ of dressing.

Pea puree

Blend hot, blanched peas with spinach and 3 Tbsp lemon oil until smooth. Strain into a bowl and place bowl on top of a bowl of ice.

To serve 

Place a dollop of pea puree in the middle of a plate. Spoon some of the favas on top. Sprinkle crumbled feta around the favas. Top with favas and fried garlic.

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