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  • 150g sourdough
    torn into chunks
  • 3 tbsp olive oil
  • 4 eggs
  • 5 tbsp thick Greek yogurt
  • 1 lemon
    zested and juiced
  • ½ tsp sesame oil
  • 10g chives
    finely chopped
  • 10g dill
    most roughly chopped, a few sprigs reserved
  • 2 tbsp gomashio
    (use white roasted sesame seeds if you can’t find it)
  • 2 cucumbers
    sliced into coins
  • 160g hot smoked trout fillets

Nutrition: Per serving

  • kcal478
  • fat29g
  • saturates8g
  • carbs24g
  • sugars6g
  • fibre3g
  • protein28g
  • salt2.08g
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Method

  • step 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.

  • step 2

    Meanwhile, boil the eggs in a pan of salted water for 7 mins, then plunge straight into an ice bath.

  • step 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.

  • step 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.

Recipe from Good Food magazine, June 2025

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