HOT-SMOKED TROUT, TARAMASALATA & GOOEY EGGS
PREP + COOK TIME 20 MINUTES SERVES 4
FIVE INGREDIENTS
4 eggs, at room temperature
4 small pitta breads (240g)
350g whole smoked rainbow trout
100g taramasalata
30g baby endive (see notes)
STAPLES
salt and pepper
1 Place a steamer basket over a saucepan of simmering water.Add eggs; cover with a tight−fitting lid. Steam eggs for 5 minutes for a soft centre or until cooked to your liking. Transfer eggs to a bowl of cold water; set aside until cooled.
2 Meanwhile, heat a char−grill plate (or frying pan) over high heat. Grill pitta bread for 1 minute each side or until grill marks appear.
3 When eggs are cool enough to handle, peel. Remove and discard skin from trout (see notes). Flake flesh into large chunks; discard bones (checking for any fine bones).
4 Spread pittas with taramasalata; top with flaked trout. Tear eggs into halves and place on trout; top with baby endive. Season.
Test Kitchen
Notes
Replace endive with rocket or watercress. Steaming cooks the eggs gently, making them less tough and easier to peel.
Make it six Top with trout roe for extra flavour and texture, or serve with lemon cheeks.
Swap it Use 150g hot−smoked trout fillets with skin and bones removed.
PUTTANESCA TARTS
PREP + COOK TIME 30 MINUTES SERVES 4 (MAKES 2 TARTS)
FIVE INGREDIENTS
2 sheets frozen butter puff pastry (330g)
500g cherry truss tomatoes
Denne historien er fra Issue 68 2021-utgaven av The Australian Women's Weekly Food.
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Denne historien er fra Issue 68 2021-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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