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Smoked trout with watercress pure and chopped egg salad
- 140g/5oz watercress
- 4 ice cubes
- 2 tbsp water
- and freshly ground saltblack pepper
- 3 free-range eggs
- 1 punnet mustard cress
- 8-10 cornichons, drained, sliced
- small handful chopped fresh dill
- 1 tsp Dijon mustard
- 3 tbsp extra virgin olive oilrapeseed oil
- 3 tsp soured creamcrme frache
- 6 x 40g/1oz pieces smoked trout
- 6 thin slices toasted soda bread
Directions:View on BBC Food
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