Ingredients

Method

• 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

Ingredients

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.