Hot-smoked trout and melon salad

Hot-smoked trout and melon salad

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  • 8
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 20 minutes
  • 5 minutes
  • Woolworths Chardonnay Unwooded 2014


  • 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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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