Cook Culinary & Craft Studio

Easter Brunch : Lightly smoked trout with boiled egg

Debbie Hannibal
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trout

This is one of the most popular dishes from 2015. Designed to feature on my Easter Brunch course, so many COOKS have made this for lunch and supper.

The idea was to make a breakfast dish in advance,  pop it into the fridge and just bring to room temperature the following morning, so as to appear calm -the perfect hostess, champagne in hand- ready to serve your guests breakfast at any time.

LIGHTLY SMOKED TROUT SALAD WITH BOILED EGG (4)

  • 1 x whole slightly smoked trout or salmon from Woolworths (about 300g)

Salad

  • 2 tablespoons fresh lemon juice (the juice of a small lemon)
  • 1 red onion, finely chopped
  • 1 pack of salad onions (small spring onions),sliced
  • 1 pack of celery fingers, sliced (or a bunch of celery)

 

Zesty dressing

  • ¼ cup cream cheese (Spring onion and chives, mustard or plain )
  • ½ cup mayonnaise ( I use the free-range real egg from Woolworths)
  • 1 tablespoon wholegrain mustard
  • 1 teaspoon Maldon/Falk salt
  • 1 teaspoon black pepper
  • 2 tablespoons chopped chives
  • 1 tablespoon sweet chilli sauce

Directions

Eggs

  • 4 soft boiled eggs
  1. Place room temperature eggs in a pot, pour over boiling water and boil for 7 minutes with lid on. Peel the eggs and keep whole until service and then slice in half.

To serve

  1. Shaved radishes or micro green radishes
  2. Fresh lemon slices
  3. Rye bread
  4. Fresh dill or chopped chives

To cook the trout

  1. Place the trout, skin side up on a non-stick mat on a baking tray and place in oven at 200˚C for 7-8 minutes or until just cooked (about 9 minutes if straight out the fridge)

 

To make the salad

  1. Pour the lemon juice over the onion and allow to marinade
  2. Whisk together the mayonnaise, cream cheese, mustard, sweet chilli, chives, salt and pepper
  3. Combine with the celery, spring onion, marinated red onion and place on a platter-spreading the mixture out
  4. Either flake the trout gently or place the whole trout on top of the salad and top with dill/chives
  5. Quarter or halve the eggs and place around platter
  6. Serve with rye bread and fresh quartered lemons

 

COOK’S Notes:

  1. Chopped apple and walnuts can be added to salad
  2. Add a few slices of fennel bulb when in season
  3. Add a few drops of Tobasco or chilli to give your dressing a little lift

 

 

 

 

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