Smoked trout, eggs and keta with sour cream

Food and Travel (UK) - - Contens -

SERVES 6

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)

Boil or steam the po­ta­toes un­til just ten­der. Slice them and gen­tly mix in a bowl with the vine­gar, two-thirds of the olive oil and some salt and pep­per. Set aside and al­low to cool.

Place the eggs in a saucepan of boil­ing wa­ter and cook for 7 min­utes. Run them un­der cold wa­ter, then peel and halve.

Flake the trout and gen­tly com­bine in a bowl with the rest of the olive oil, some salt and pep­per, the po­ta­toes (and their dress­ing), leaves and herbs.

Ar­range on a plat­ter and add the eggs. Spoon the dress­ing over the top and dot with lit­tle spoon­fuls of the keta and serve.

Keep it sim­ple pages 48-51

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