2 stalks celery, chopped
1 red onion, chopped
150g (5 oz) diced smoked trout
225g (8 oz) mayonnaise
3 tablespoons chopped fresh dill
salt and freshly ground black pepper to taste
- Place eggs in a saucepan and cover with cold water. Bring water to the boil; cover, remove from heat and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a medium bowl, combine eggs, celery, onion, smoked trout and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavours to combine.
Tip: This makes a nice summer lunch or brunch served on toasted granary bread or a bagel.