Food and Travel Magazine | Smoked trout, eggs and keta with sour…
Smoked trout, eggs and keta with sour cream dressing
Ingredients
- 500g baby potatoes
- 2tbsp white wine vinegar
- 100ml fruity extra virgin olive oil
- 6 eggs
- 375g smoked trout
- 60g baby leaves (whatever you can find)
- 12 sprigs of dill, fronds only
- 10g chives, cut in half
- 50g jar of keta (salmon roe)
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