Hot-smoked trout and egg salad


You'll need

50 gm each walnuts and pine nuts 4 eggs, at room temperature 1 hot-smoked rainbow trout (350gm), skin and bones removed, flesh flaked (250gm) 4 cups (loosely packed) baby rocket ½ Spanish onion, thinly sliced 30 gm salmon roe To serve: sumac   Lemon dressing 60 ml (¼ cup) extra-virgin olive oil 1½ tbsp lemon juice 1 tsp each finely chopped chives and flat-leaf parsley

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • For lemon dressing, whisk olive oil and lemon juice in a bowl to combine, then stir in herbs and season to taste.
  • 04
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2015

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