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- 4oz Burrata cheese
- 1/2 cup fresh peas
- 4 radishes, sliced very thin
- 2oz smoked trout roe
- zest from 1 lemon
- 1/4 cup mixed herbs (chervil, dill, chives) coarsely chopped
- flaky sea salt
- 4” piece of salmon skin (optional)
Bring a small saucepan with a few cups of salted water to a boil, drop in peas and cook for 90 seconds then transfer to an ice bath to stop the cooking. Once chilled, drain the peas and set aside. Tear burrata into large chunks and arrange on a plate then sprinkle a large pinch of sea salt on top. Arrange radish slices, peas, herbs and lemon zest over burrata then scatter spoonfuls of trout roe over everything.
If using the salmon skin, heat 1/2 cup of vegetable oil in a small skillet until very hot. Dry salmon skin with a paper towel then place in oil and fry for a few minutes until puffy, light and crispy. Drain on a paper towel and, when cool enough to handle, crumble into 1/2” chunks to garnish the salad.