Egg and Trout Salad
Egg and Trout Salad
A no-greens salad recipe by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Boiling
  • Cooking Time 60 minutes
  • Yield 6 servings
  • 1 bay leaf
  • 6 kipfler potatoes, scrubbed
  • 6 eggs
  • 200 grams fillet of trout, skin on bones removed
  • ½ cup homemade or good quality whole egg mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon horseradish cream
  • Juice and zest of a lemon
  • ½ clove garlic, minced
  • ½ bunch dill, picked
  • 3 sprigs parsley
  • 2 shallots, very finely sliced
  • 6 caper berries, cut in half
  1. Bring a pot of water to a gentle simmer and add the bay leaf and a pinch of salt. Add the fish and poach for 3-5 minutes. Remove and cool a little.
  2. Place the potatoes and eggs in a pot of salted cold water. Bring to the boil and cook for 6 minutes. Remove the eggs and continue cooking the potatoes for 10 minutes until tender. Peel the eggs and potatoes. Cut the eggs in half and cut the potatoes in thirds. In a bowl add the mayonnaise, sour cream, horseradish cream, lemon juice and zest, garlic, herbs and shallots. Now add the potatoes, eggs and flaked trout. Toss to combine and garnish with the caper berries.

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