Smoked ocean trout carpaccio with bean salad

This eye-catching bean salad with gourmet pink smoked trout carpacchio is a welcome start to any special occasion.

Bring a large saucepan of water to the boil. Blanch the beans for 2 minutes or until just tender crisp. Drain and refresh under cold running water. Toss the beans and the baby Asian greens together.
Dress the greens with the lemon juice and olive oil and season with salt and pepper and toss well to combine.
Plate the bean salad and top with the trout and sprinkle with the lemon zest and capers. Serve immediately.

Source

450g green beans, trimmed

100g pkt baby Asian greens

2 x 150g pkts Springs smoked ocean trout, skin removed, or smoked salmon, sliced

2 lemons, zest finely grated, juiced

3 tbsp olive oil

1 tbsp capers, finely chopped

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