Smoked Trout, Quails’ Egg and Watercress Salad

Printable version

Courtesy of Tracklements

Serves: 4


100g pack watercress leaves

Olive oil

Squeeze of lemon juice

Salt and pepper

12 quails eggs

2 dsp Tracklements Strong Horseradish Cream

100g crème fraîche

4 smoked trout fillets

Tbsp fresh dill, finely chopped


Wash the watercress and dress with the olive oil, lemon juice and salt & pepper, then divide between 4 plates. Boil the quails’ eggs for 2 mins then run under the cold tap until cool, peel and cut in half.

Mix the Strong Horseradish & Cream and crème fraiche together, then flake the smoked trout fillets and stir gently into the mixture.

Spoon the smoked trout mixture on top of the watercress, then surround with the quails eggs.

Sprinkle with chopped dill and black pepper.

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