Smoked trout, eggs and keta with sour cream dressing recipes

Category: Starters and mains

Smoked trout, eggs and keta with sour cream dressing


  • 500g baby potatoes
  • 2tbsp white wine vinegar
  • 100ml fruity extra virgin olive oil
  • 6 eggs
  • 375g smoked trout
  • 60g baby leaves (whatever you can find)
  • 12 sprigs of dill, fronds only
  • 10g chives, cut in half
  • 50g jar of keta (salmon roe)


Serves 6

Boil or steam the potatoes until just tender. Slice them and gently mix in a bowl with the vinegar, two-thirds of the olive oil and some salt and pepper. Set aside and allow to cool.

Place the eggs in a saucepan of boiling water and cook for 7 minutes. Run them under cold water, then peel and halve.

Flake the trout and gently combine in a bowl with the rest of the olive oil, some salt and pepper, the potatoes (and their dressing), leaves and herbs.

Arrange on a platter and add the eggs. Spoon the dressing over the top and dot with little spoonfuls of the keta and serve.

Recipe credit: Recipes and photographs taken from Simple by Diana Henry, photography by Laura Edwards (Mitchell Beazley).

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