Warm potato, pea and trout salad with poached egg

Preparation time: 10 minutes
Cooking time: 10-15 minutes
Serves: 4

Ingredients

350g/12oz baby new potatoes, halved
1 (190g) tray freshly podded peas
4 spring onions, finely sliced
2 tbsp olive oil
zest and juice 1 lemon
2 tbsp chopped fresh parsley
1 (190g) pack hot smoked trout
1 (140g) bag watercress spinach and rocket leaves
4 medium eggs

Method

Cook the potatoes in boiling salted water for 8mins or until just tender. Add the peas and boil for a further 2 mins. Drain in a colander then place in a large bowl.

Add the spring onions, olive oil, lemon zest and juice and parsley and toss together. season to taste with salt and pepper. Add the trout and set aside. 

Fill a frying pan with water and bring to the boil. When it is just simmering, carefully crack the eggs and poach for 3-4mins, depending how you like your eggs.

Whilst the eggs cook, add the leaves to the warm salad and lightly toss together. Divide between four plates. Remove the eggs from the hot water with a slotted spoon and place on top of the salad. Serve immediately.