On my trip to Tassie I picked up some hot smoked ocean rainbow trout at the Bruny Island Smoke House. I popped it in my carry on luggage with an icepack and it made it back to Melbourne still chilled along with as much cheese and jam as I could fit. Hot smoked trout is a little drier than traditional smoked trout and has such a rich smoky flavour that a simple salad is the perfect way to make the most of it. Soft boiled eggs go well along with some greens and a lemony dressing. After all, bringing home food souvenirs has to be the best way to keep the holiday feeling going a little bit longer.
1 lemon, juiced
1 tsp seeded mustard
1 tsp olive oil
250g hot smoked trout, broken into pieces
6 cherry tomatoes, halved
200g baby spinach
Salt and pepper
1. To make the dressing whisk the oil, lemon juice and mustard in a jug. Season with salt and pepper.
2. Bring a pan of water to the boil, add the eggs and cook for 7 minutes for soft boiled. Run under a tap of cold water, shell and half.
3. Add the broccoli to the pan and cook for 2 to 3 minutes or until bright green and just tender. Drain and refresh under cold water then cut into thirds.
4. Mix together the trout, broccolini, tomatoes, eggs and baby spinach. Add dressing and toss gently to combine.