Egg and Trout Salad

Cook time 1 hour
Servings 6


1 bay leaf
6 kipfler potatoes, scrubbed
6 eggs
200g fillet of trout, skin on bones removed
½ cup homemade or good quality whole egg mayonnaise
1 tbsp sour cream
1 tsp 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

Egg and Trout Salad


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.

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.