Enjoy with Argiolas fragrant vermentino 2006 Argiolas Costamolino Vermentino
Ocean trout, cucumber and tomato salad (serves 2-3)250-300g hot smoked ocean trout, skin removed1 long Lebanese cucumber, peeled and cut into small chunks2-3 ripe yellow tomatoes, cut in half and then sliced into half roundshandful chives, sliced into fine roundsPersian fetta, crumbledbaby radishes, finely sliced (optional)For the dressing:juice of half a large lemon2 tbsp extra virgin olive oilsalt and pepper
Flake the hot smoked ocean trout. Gently toss it with the cucumber, tomatoes and chives in a large bowl. Add the fetta, pour over the dressing and toss lightly again. Arrange on serving plates.