Season: Spring 

Smoked Trout & Egg Mayo

Serves: 8

12 eggs

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


  1. 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.
  2. 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.