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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Ingredients
Method
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.
Note
