Smoked Trout, Cabbage And Hazelnut Salad

• 1 cup hazelnuts
• 5 oz sugar snap peas, trimmed
• 1/4 None red cabbage, shredded
• 2 None oranges, peeled and segmented
• 1 cup fresh flat-leaf parsley
• 2 tbsp olive oil
• 2 tbsp wholegrain mustard
• 1 tbsp white wine vinegar
• 2 None smoked trout fillets (8 oz), flaked

1. Preheat the oven to 425u0b0F. Line a baking pan with parchment paper. Place nuts on pan and roast for 5-6 mins, until toasted and skins have split. Transfer nuts to a clean tea towel. Rub to remove skins. Coarsely chop and set aside.
2. Meanwhile, cook peas in a medium saucepan of boiling water for 2-3 mins, until just tender. Drain; transfer to a bowl of iced water for 2 mins. Drain well.
3. Place cabbage, orange segments, parsley, peas and nuts in a large bowl. Toss to combine.
4. Whisk oil, mustard and vinegar in a small bowl. Season. Drizzle dressing over salad and toss to combine. Add trout and gently fold through salad. Serve.

hazelnuts, sugar snap peas, red cabbage, oranges, parsley, olive oil, wholegrain mustard, white wine vinegar, trout

Taken from recipes-plus.com/api/v2.0/recipes/34741 (may not work)