Name: Smoked fish and egg salad on rye toasts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 500 gm bintje potatoes, scrubbed (about 4); 6 free-range eggs, at room temperature; 150 gm smoked fish, such as trout, herring or mackerel, coarsely flaked; To serve: thinly sliced, seeded rye bread, toasted; 50 gm salmon roe (¼ cup); Salad cream; 100 gm sour cream; 1 tbsp malt vinegar; 1 tbsp sunflower oil; 1 tbsp finely chopped dill; 3 tsp raw caster sugar

Smoked fish and egg salad on rye toasts

Give your Easter a Russian accent with this quick appetiser.

Serves 6

Prep

15M

Cook

15M

Total

30M

Ingredients

500 gm bintje potatoes, scrubbed (about 4)

6 free-range eggs, at room temperature

150 gm smoked fish, such as trout, herring or mackerel, coarsely flaked

To serve: thinly sliced, seeded rye bread, toasted

50 gm salmon roe (¼ cup)

Salad cream

100 gm sour cream

1 tbsp malt vinegar

1 tbsp sunflower oil

1 tbsp finely chopped dill

3 tsp raw caster sugar

Method

Main

1.Place potatoes in a large saucepan, cover with cold, salted water, bring to the boil, then reduce heat to medium and simmer until tender (about 10-15 minutes). Drain, cool slightly, then peel and thickly slice widthways.

2. Meanwhile, bring another saucepan of water to the boil, add eggs and cook for 4 minutes. Remove and cool under cold running water, then peel and set aside.

3.For salad cream, combine ingredients in a small bowl and season to taste with sea salt and freshly ground black pepper.

4.Add smoked fish to potato and season to taste. Top rye bread with smoked fish mixture, then drizzle with salad cream. Halve soft-boiled eggs, arrange on fish mixture, spoon over salmon roe and serve.