Smoked Trout Salad Recipe

Put the eggs into a saucepan, cover them with cold water and bring them up to the boil, cooking for 11 minutes. Meanwhile, in a separate pan, cover the potatoes with cold water and bring them to the boil, cooking for 8-10 minutes, or until you can just pierce them with the tip of a sharp knife. When the eggs are ready, put them into a bowl of cold water for 2 minutes, then drain and set aside. Drain the cooked potatoes and put them back into their hot pan to steam-dry a little. Tear the Little Gem leaves into a serving bowl, then trim and peel the red onion and slice it as finely as you can. Use a fork to gently flake the trout fillet, then add the flakes to the salad bowl, along with the onion, potatoes and capers. Roughly chop the parsley and dill, reserving a small amount to use as a garnish, and add them to the bowl. Put all the dressing ingredients into a jug or high-sided bowl and whisk together, checking the seasoning and adding more salt or pepper if needed, then pour the dressing over the salad ingredients and gently fold it through. Finally, peel away the shells from the eggs and cut each egg into quarters, then arrange them on the top of the salad. Scatter the reserved herbs over the top, and serve.