Smoked trout salad

(7 ratings)
Smoked trout and quails egg salad
Smoked trout and quails egg salad
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Smoked trout salad makes the perfect Christmas dinner starter. This simple recipe of smoked trout, quails' eggs, rocket and chard salad is easy peasy to make - giving you more time to share the day with family and friends


  • 12 quails’ eggs
  • 6 tbsp (half a pot) crème fraîche
  • 2 rounded tsp Dijon mustard
  • 8 thin slices brown bread
  • About 400g (14oz) smoked trout
  • 1 bag of rocket and chard salad leaves
  • Salt and freshly ground black pepper
  • 2 lemons, cut into wedges

Boil and peel the eggs the day before serving. Keep them in a polybag in the fridge.


  1. Add the quails’ eggs to a small pan of boiling water. Bring back to the boil and simmer for 2½ mins. Drain and cool under cold running water. Peel, rinse and drain.
  2. Mix the crème fraîche and mustard for a dressing.
  3. Toast the bread if you like. Arrange sliced smoked trout on the plates, add salad leaves, and halved quails’ eggs. Season. Serve with a lemon wedge.
  4. Spoon a little dressing on the plates or serve it in a separate bowl.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 263(kcal)
  • Fat 13.0g
  • Saturates 5.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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