Smoked Trout, Fennel and Courgette Salad with Lucy's Lemon and Caper Dressing

Lucy’s Lemon and Caper dressing

250g Smoked Trout

2 Large Fennel Bulbs, trimmed

2 Courgettes, trimmed

1 large handful Mint Leaves, roughly chopped

1 large handful Dill, roughly chopped

1 tsp Fennel Seeds, toasted and roughly crushed in a mortar

Lemon Wedges

METHOD:

1. Cut the fennel in half and finely slice into 2mm slices using a mandoline if you have one and place in a large bowl.
2. Finely shave the courgette lengthways into 2mm slices and place in the bowl with the fennel. Toss together with a generous amount of Lucy's Lemon and Caper Dressing, mint, dill and fennel seeds.
3. Place on a large serving plate, top with large flakes of the trout and serve with the lemon wedges.