Baby Beetroot and Hot Smoked Trout Salad
Heat a splash of oil in a large frying pan over a medium heat. Once hot, add the asparagus and cook for eight to ten minutes, turning occasionally, then set aside. Meanwhile, place a dry frying pan over a medium high heat and when the pan feels hot add the pine nuts. Toast, tossing frequently, until they release a nutty aroma; watch carefully as they can burn quickly.
Arrange the lettuce on a serving platter. Drain the baby beetroot and pat dry. Cut into thin slices and divide between the lettuce leaves. Top with the hot smoked trout.
Using a food processor, pulse the feta cheese for ten seconds until crumbled. Add the crème fraîche and pulse again until light in texture. Dollop the whipped feta liberally onto the trout, scatter the pine nuts over the feta and place an asparagus spear on top.