Buckwheat Salad with Smoked Trout

Cook time 30 minutes
Servings 4

This salad is best served at room temperature or slightly warm.

Ingredients

280g buckwheat kernels 

50g pumpkin seeds
50g pine nuts
12 asparagus spears
1 tomato, seeds removed, finely diced
2 radishes, thinly sliced
2 sprigs dill, roughly chopped
1 whole hot smoked trout, meat flaked off bones

Sauce
125g natural yoghurt
1 tbsp extra virgin olive oil
Juice of 1 lime
Salt and pepper

Buckwheat Salad with Smoked Trout

This salad is best served at room temperature or slightly warm.

Method

If using the Tefal Multicook and Grain to toast the buckwheat, select the browning program and toast for 10 minutes. Remove and set aside. To toast the pumpkin seeds and pine nuts, select the browning program again and cook for 6 to 8 minutes. Remove and set aside. You can also do this stage in a dry frypan.

Put the toasted buckwheat in the bowl and add 620ml of cold water. Use the quinoa program quick texture. If cooking in a pot, cook for 10-15 minutes or until all the water is absorbed and buckwheat is tender. Once cooked, leave to cool.

Blanch the asparagus tips in salted boiling water for a couple of minutes then refresh under cold water. Cut into thirds, then add to a large bowl with the flaked trout, dill, radish, tomato, toasted pine nuts and pumpkin seeds, then the cooked buckwheat. Gently fold together until combined.

For the dressing, whisk together the yoghurt, lime juice, olive oil and salt and pepper until smooth. Pour over the salad and gently fold through to coat.

Serve at room temperature.