Cucumber, dill, smoked trout & sesame salad

Ingredients

For 4 servings

• •150 g sourdough torn into chunks
• •3 c. à soupe olive oil
• •4 eggs
• •5 c. à soupe thick Greek yogurt
• •1 lemon zested and juiced
• •0.5 c. à café sesame oil
• •10 g chives finely chopped
• •10 g dill most roughly chopped, a few sprigs reserved
• •2 c. à soupe gomashio (use white roasted sesame seeds if you can’t find it)
• •2 cucumbers sliced into coins
• •160 g hot smoked trout fillets

Method

1. 1.Heat the oven to 190C/170C/gas 5. Tear the sourdough into chunks, drizzle with 2 tbsp of the olive oil, sprinkle with salt and pepper, then toss to coat using your hands. Tip onto a baking sheet and bake for 12-15 mins until you have golden, crisp croutons. Set aside.
2. 2.Meanwhile, boil the eggs in a pan of salted water for 7 mins, then plunge straight into an ice bath.
3. 3.Put the yogurt, lemon zest and juice, sesame oil, chives, dill, gomashio and the remaining 1 tbsp olive oil in a large bowl. Whisk to combine and season well.
4. 4.Mix the sliced cucumber into the dressing with most of the croutons and half of the trout. Spread over a serving platter and top with the remaining trout, flaked into chunks, some croutons and the halved eggs. Grind over a little black pepper, sprinkle with the reserved dill sprigs, then serve straightaway.