Speak to our knowledgeable team for further info on portion sizes.
1. Poach the trout and chill in the cooking liquid, peel the skin off and flake into chunks.
2. Cook and cool all the vegetables and jersey royals and then trim the little gem into bite size pieces.
3. Cook and cool the eggs and cut into 1/8ths.
4. Combine the oil, vinegar, lemon zest, dijon, salt, black pepper and chives to create a dressing.
5. Tumble ingredients together and dress, serve with the trout, eggs and a little cracked black pepper over the top if desired.
