One 600g – 800g smoked trout
Four hand fulls rocket salad
250g Flavorite punnet cherry tomatoes
Half a bunch of spinach
Two heaped tablespoons greek style yogurt
Handful pitted black olives
Ground black pepper
40ml olive oil
15ml red wine vinegar
Remove the skin and bones from the smoked trout and break the flesh into flakes. remove the spinach leaves from the stalks; wash spinach and , using your hands, wring as much out as you can, them steam.
once wilted, allow to cool, then whiz in a blender 9or chop up for a coarser effect) and mix with the yogurt, plus a sprinkling of freshly ground pepper.
Meanwhile, hard boil the eggs (six minutes from when the water boils – you can do this in the same saucepan as the boiling water for the spinach), peel once cool, then halve.
Wash and halve the cherry tomatoes. To assemble, wash and dry the rocket in a salad spinner. Mix the olive oil and vinegar together, then lightly dress the rocket and add tomatoes in a mixing bowl. Divide the salad between four plates. Spoon the spinach mixture around the salad and scatter the olives.
Place two egg halves on top of the rocket and scatter the trout over. Finish with a twist of freshly ground pepper.