Smoked Trout with Watercress Purée and Chopped Egg Salad

Delicate smoked trout served with chilled watercress purée and a zesty herb and egg salad on toasted soda bread.

Healthy Seafood Appetiser Smoked Trout Egg Salad

Estimated Nutrition

Calories

283.1

kcal / serving

1698.5 kcal total

Carbs

12.8g

per serving

76.8 g total

Fat

18.1g

per serving

108.4 g total

Protein

17.5g

per serving

105.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

1.5

tsp

Dijon Mustard

Dairy

piece

Egg

free-range, hard-boiled, peeled, chopped

tsp

Soured Cream

or crème fraîche

Fruits

0.5

piece

Lemon

juice only

0.5

piece

Lemon

cut into 6 wedges

GrainsCereals

slice

Soda Bread

thin slices, toasted, buttered

Liquids

Water

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

handful

Dill

fresh, chopped

OilsFats

tbsp

Extra Virgin Olive Oil

or rapeseed oil

Other

piece

Ice Cubes

Seafood

240

Smoked Trout

fillet, cut into 6 pieces

Vegetables

140

Watercress

leaves, washed, roughly chopped

punnet

Mustard Cress

piece

Cornichons

drained, sliced

Method

Boil the watercress in salted water, drain, and refresh in cold water.

Blend the watercress with ice cubes and 30ml of water until smooth.

Combine chopped eggs, mustard cress, cornichons, and dill in a bowl.

Whisk mustard, oil, and lemon juice together and mix into the egg salad.

Spoon purée into small glasses and top with a drizzle of soured cream.

Serve trout, egg salad, and toast alongside the purée with lemon wedges.