Hot-Smoked Trout and Egg Salad by Pete Evans

Name: Hot-Smoked Trout and Egg Salad by Pete Evans
Ingredients: 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

www.gourmettraveller.com.au

Hot-smoked trout and egg salad by Pete Evans combines smoky trout, tender eggs, and fresh greens for a light, flavorful dish perfect for any occasion.

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Ingredients

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