Smoked trout with samphire and soft-boiled egg

Name: Smoked trout with samphire and soft-boiled egg
Cook time: 30 min
Yield: 4
Ingredients: 8 small new potatoes, unpeeled; 200g samphire, rinsed; 4 soft-boiled (e.g. 3 minutes) eggs; 500g hot-smoked trout; 2 tbsp flat-parsley leaves

March 14, 2013

The saltwater flavour of native samphire works perfectly in this smoked trout dish.Edwina Pickles

Time:< 30 minsServes:4

Samphire has a saltwater tang that teams perfectly with fish.

Ingredients

8 small new potatoes, unpeeled
200g samphire, rinsed
4 soft-boiled (e.g. 3 minutes) eggs
500g hot-smoked trout
2 tbsp flat-parsley leaves

Dressing

2 tbsp lemon juice
3 tbsp extra virgin olive oil
2 tsp Dijon mustard
sea salt and pepper

Method

1. Cook the potatoes in simmering salted water for 20 minutes until tender. Cook the samphire in simmering unsalted water for 30 seconds, drain and refresh in cold running water. Whisk the dressing ingredients together.
2. Cut the potatoes in half and toss in the dressing with the samphire. Gently peel the eggs and cut in half.
3. Heat the oven to 180 degrees. Wrap the fish loosely in foil and bake for 10 minutes until warm. Pull the fish apart into bite-size pieces, discarding any skin and bones.
4. Arrange the fish on dinner plates with the potatoes, samphire and parsley. Tuck in the eggs, season well, drizzle with remaining dressing and serve.