You can make this using leftover sea trout or salmon from the recipe below or simply poach a whole one or use fillets. You can vary the ingredients and leaves in the salad but personally I love the freshness of lightly blanched samphire with some freshly picked, home-grown salad leaves like nasturtiums and silver sorrel. I also added some girolle mushrooms – but it's up to you.
350-400g lightly poached sea trout fillet or double if on the bone
A couple of handfuls of small salad and herb leaves, washed and dried
Quarter cucumber, halved lengthways and seeds scooped out
A good handful of samphire with woody ends removed
30g girolle mushrooms (optional)
Salt and freshly ground white pepper
For the dressing
Juice of half a lemon
3-4tbsp extra virgin rapeseed oil
Slice the cucumber on the bias then blanch with the samphire in lightly salted water for 20 seconds; drain and refresh briefly under cold water and drain again. Mix the lemon juice and rapeseed oil together, then toss with the leaves, samphire, cucumber and mushrooms (if using). Season lightly and arrange on plates, then break the sea trout into pieces on to the salad.