50 gm eachwalnuts and pine nuts4eggs, at room temperature1hot-smoked rainbow trout (350gm), skin and bones removed, flesh flaked (250gm)4 cups(loosely packed) baby rocket½Spanish onion, thinly sliced30 gmsalmon roeTo serve:sumacLemon dressing60 ml(¼ cup) extra-virgin olive oil1½ tbsplemon juice1 tsp eachfinely chopped chives and flat-leaf parsley
Preheat oven to 180C. Roast nuts on an oven tray, shaking occasionally, until golden-brown (4-5 minutes). Cool briefly, then coarsely chop and transfer to a large bowl.
Meanwhile, cook eggs in a saucepan of boiling water until medium-boiled (6 minutes). Refresh in a bowl of iced water, peel and set aside.
For lemon dressing, whisk olive oil and lemon juice in a bowl to combine, then stir in herbs and season to taste.
Add trout, rocket and onion to nuts. Halve eggs, coarsely chop four halves and add to salad. Add half the dressing and gently toss to combine, then transfer to serving plates. Add an egg half to each serving, top with roe, drizzle around extra dressing, sprinkle with a little sumac and serve.