Recipe Of The Month

Salad of Sea Trout with Buckwheat, Watercress & Cambridgeshire Asparagus



  • 1 x Sea Trout fillet (100grs)
  • 2 x tbsp Olive oil
  • Pinch fresh chopped Chilli
  • 10gr Chopped Parsley
  • 1 x Lemon
  • 75gr Buckwheat
  • 1 x Bay Leaf
  • ½ Red onion finely sliced
  • 75gr Asparagus (top ¾ so not woody) blanched
  • 10gr Dill picked
  • 5gr Tarragon leaves
  • 25gr Watercress
  • 1 tbspn Crème Fraiche
  • ½ tspn Honey (Wickhambrook)
  • 1 tbspn Pumpkin seeds toasted
  • Salt & Pepper



  • Oven 180 -degC – season the Sea Trout with parsley, little chilli, lemon half, olive oil, salt & Pepper.
  • Boil 150ml water, salt bay leaf – add the buckwheat simmer for 8 mins, then set aside covered for 10 mins, once fluffed up, rinse and keep warm.
  • Put Red onion in a bowl with little Lemon juice, add warm Buckwheat, herbs, Watercress.
  • Squeeze cooked lemon into the crème Fraiche, little olive oil and Wickhambrook Honey to make a dressing.
  • Put the Onion and wheat nix on the plate, drizzle dressing over it, then flake the Sea Trout over the top, finish with the Asparagus tops and toasted Pumpkin seeds.
  • Sit back and enjoy!

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