- Serves: 2
- Prep: 10 minutes
- Cook: 1 minutes
- Difficulty: Easy
2 free range eggs
150ml fresh mayonnaise
1 spring onion
1 tbs chopped herbs
a small handful of watercress or salad
a splash of olive oil
a pinch of smoked paprika
I haven’t specified which herbs to use but parsley, chives, tarragon or basil either singly or as a combination will be ideal. A light grating of lemon zest in the mayonnaise is quite delicious if you have a lemon to hand.
- The hot smoked steelhead trout should be removed from its packaging and left at room temperature for an hour before you want to eat it.
- Bring a pan of water to the boil and then cook the eggs for 6 minutes, for a runny yolk or two minutes more for a firmer result. When you lift the eggs from the pan cook them quickly in a large bowl of cold water under a running tap. When cold peel them and set to one side.
- Put the mayonnaise in a bowl, finely slice the spring onion and add it along with the herbs. Mix well and add salt and pepper if needed.
- To serve, dress the watercress with olive oil and divide it onto two plates in a little clump. Cut the eggs in half and put two halves on top of each. Break up the trout into shards and scatter them over the eggs. Finally garnish with a dollop of the mayonnaise and a pinch of paprika.