Rainbow trout salad

Add fillets to a hot pan with a little oil

Cover with aluminum foil and a lid. Cook for 3 mins then turn off and leave to cook

After about 5-6 mins they should be nice and pink. Leave to cool

Using a fillet knife to help, remove the flesh, checking carefully for bones. Put in a bowl

In a good processor, whizz up a good amount of oil, parsley and juice of a lemon. Add to trout and leave in fridge until ready to serve

Add salad of choice, I used iceberg.

Mix adding more oil, salt if needed. Serve :)