smoked trout with duck egg and watercress mayonnaise
 
 

serves 4

4 duck eggs
2 egg yolks
1 small tsp Dijon mustard
Juice of half a lemon
Salt and pepper
300ml vegetable oil
1 bunch watercress
1 x 80g bag of pea shoots
100g cooked fresh peas or defrosted frozen peas
A splash of olive oil
250g smoked trout fillets

1 Bring the eggs to room temperature, then cook them in a pan of boiling salted water for 8 minutes for a barely set yolk, or longer if you want them cooked to a hard state. Remove them from the pan and cool in a large bowl of very cold water. When cold, peel them and set aside.

2 Put the two yolks, mustard and lemon juice in a food processor along with a pinch of salt and a milling of black pepper. Add 1 tbsp water and whizz for 20 seconds, then make a mayonnaise by adding the vegetable oil in a slow, steady stream. When everything is incorporated, adjust the seasoning. Pick all the leaves from the watercress, add them to the food processor and whizz again until you have a fine green mayonnaise. Check the seasoning.

3 Place the pea shoots in a large bowl and season lightly with salt, pepper and a splash of olive oil. Divide the shoots between four plates and add the peas. Cut each duck egg in half and place on top of the peas and shoots. Break the smoked trout fillets into shards and arrange on the plates. Spoon over the mayonnaise in a random manner. It may need to be thinned down with a splash of water to achieve this. Serve immediately.