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Hot-smoked trout and melon salad

By Hannah Lewry
8
Easy
20 minutes
5 minutes

Ingredients

  • 800 g Woolworths hot-smoked trout with pepper, mustard and dill crust
  • 2 small spanspek or ripe melons, peeled and sliced
  • 8 free-range eggs
  • 3 x 40 g wild rocket packs, for serving
  • 1 lemon
  • extra virgin olive oil, for drizzling
  • sea salt and freshly ground black pepper, to taste

Method

Arrange the hot-smoked trout and melon on plates.

Poach the eggs and place each egg onto the melon on each plate. Top with a handful of wild rocket, a squeeze of lemon juice, a drizzle of olive oil and season to taste.

Cook’s note: Ripe sliced avocado works really well as a substitute for melon in this salad.