Hot smoked trout, taramasalata and gooey eggs

For silky eggs consider steaming rather than boiling or poaching.
steamed eggs with salmon on pitta bread

Steaming the eggs cooks them more gently making them less tough; it can also make them easier to peel. If you’d like to crisp the trout skin for fish crackling, place skin on a baking-paper-lined oven tray in a 180C/160C fan oven for 15 minutes or until golden. Cool on tray then break into pieces (skin will crisp on cooling).

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1.Place a steamer basket over a saucepan of simmering water. Add eggs; cover with a tight-fitting lid. Steam eggs for 5 minutes for soft-centered eggs or until cooked to your liking. Transfer eggs to a bowl of cold water; stand until cooled.
2.Meanwhile, heat a chargrill plate (or frying pan) over high heat. Grill pitta bread for 1 minute each side or until grill marks appear.
3.When eggs are cool enough to handle, peel. Remove and discard skin from trout. Flake flesh into large chunks; discard bones. Check flesh for any fine bones.
4.Spread each pitta with taramasalata; top with flaked trout. Tear eggs into halves and place on trout; top with baby endive. Season.

Taramasalata is a Greek dip made from fish roe and potatoes. It’s found in the refrigerated section of supermarkets. SWAP IT: Use 150g hot-smoked trout or salmon fillets, which have the skin and bones removed. Use rocket or watercress instead of endive.


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