This easy peasy smoked trout and quails' egg salad makes the perfect Christmas starter. So quick and simple to make, it leaves you time to share the day with your guests.
Smoked trout salad makes the perfect Christmas dinner starter. This simple recipe of smoked trout, quails' eggs, rocket and chard salad is easy peasy to make - giving you more time to share the day with family and friends
Ingredients
12 quails’ eggs
6 tbsp (half a pot) crème fraîche
2 rounded tsp Dijon mustard
8 thin slices brown bread
About 400g (14oz) smoked trout
1 bag of rocket and chard salad leaves
Salt and freshly ground black pepper
2 lemons, cut into wedges
WEIGHT CONVERTER
grams
to
cups
Method
Add the quails’ eggs to a small pan of boiling water. Bring back to the boil and simmer for 2½ mins. Drain and cool under cold running water. Peel, rinse and drain.
Mix the crème fraîche and mustard for a dressing.
Toast the bread if you like. Arrange sliced smoked trout on the plates, add salad leaves, and halved quails’ eggs. Season. Serve with a lemon wedge.
Spoon a little dressing on the plates or serve it in a separate bowl.
Top Tip for making Smoked trout salad
Boil and peel the eggs the day before serving. Keep them in a polybag in the fridge.
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