Recipe: Seared sea trout served with a seasonal salad

PUBLISHED: 12:31 27 June 2016 | UPDATED: 12:31 27 June 2016

Seared sea trout

Seared sea trout


Consultant head chef for Snape Maltings Peter Harrison shares his recipe for seared sea trout served with a seasonal salad

Peter HarrisonPeter Harrison

Peter Harrison is consultant head chef for Snape Maltings and recently he’s been involved in the opening of another café within the Concert Hall at Snape Maltings. ‘I’m in charge of the development of the catering offer, to help streamline the businesses since Aldeburgh Music bought the whole site 12 months ago. Peter is also in charge of the outside catering arm which keeps him busy with pop up restaurants, weddings and functions too. Snape’s Café 1885 is ever popular and is situated within the shopping area at Snape Maltings. The new café is set within the Concert Hall and is now open to the public, with views of the reed beds beyond. Here Peter shares his recipe for one of their most popular starters.

Seared sea trout served with a seasonal salad (Serves 6)


600g fillet sea trout (cut into 6 pieces)

Olive oil for cooking

For the salad:

2 medium fennel bulbs

1 large ripe avocado (sliced)

1 medium pomegranate (de-seeded)

Juice of 1 lime

3 spring onions (sliced)

200g broad beans (cooked and peeled)

1 orange (peeled and segmented)

3 soft boiled eggs (peeled)

2 tbsp of extra virgin olive oil

Amaranth or dill for garnishing


The trick with this salad is to have all the ingredients ready to assemble just before serving, so the fennel stays perky. Trim the fennel, quarter and remove any coarse outer leaves. With a very sharp knife or mandolin, cut the fennel into wafer thin slices. Place the fennel in a bowl and toss with the lime juice. Add all the other ingredients, apart from the soft boiled eggs and amaranth, then season and leave to stand.

Meanwhile, place a non-stick frying pan, large enough to accommodate the fish, on the heat. Season the fish and once the pan is hot, place the fish skin side down and cook for one minute. Remove from the heat, turn the fish over and leave to stand while you assemble the salads onto the plates. Cut the eggs and arrange on the salad, the garnish with the amaranth. Serve the sea trout with the salad.

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Café 1885, Snape Maltings, Nr Aldeburgh, Suffolk, IP17 1SR. 01728 688303.

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