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)
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.