Smoked trout salad with boiled eggs

Name: Smoked trout salad with boiled eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 250 g new potatoes, larger ones halved; 4 Waitrose British Blacktail Free Range Medium Eggs; ½ cucumber, finely sliced; ½ red onion, finely sliced; 2 tbsp white wine vinegar; 1 tsp honey; 130 g pack watercress, rocket and spinach salad; 125 g hot smoked rainbow trout fillets; 3 tbsp Greek yoghurt; 1 handful dill

A light, fresh, and healthy salad which is perfect for the warmer months. The smoked trout brings a warmth to the dish which complements the fragrant dill and crisp salad perfectly.

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Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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250g new potatoes, larger ones halved
4 Waitrose British Blacktail Free Range Medium Eggs
½ cucumber, finely sliced
½ red onion, finely sliced
2 tbsp white wine vinegar
1 tsp honey
130g pack watercress, rocket and spinach salad
125g hot smoked rainbow trout fillets
3 tbsp Greek yoghurt
1 handful dill

Put the potatoes in a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Simmer for 15 minutes; drain and set aside. Meanwhile, carefully lower the eggs into another saucepan of simmering water and cook for 7 minutes. Drain and set aside to cool in a bowl of cold water.
Put the cucumber and onion in a bowl with the vinegar, honey and a pinch of salt. Toss together and set aside.
Arrange the salad and potatoes on a plate, then flake over the trout. Lift the onion and cucumber from the pickling juice and scatter over the salad. Gently stir the yogurt into the pickling juice, then stir in most of the dill to make a dressing; spoon over the salad. Peel and halve the boiled eggs, then place on top of the salad and scatter over the remaining dill.

Typical values per serving when made using specific products in recipe