Ingredients

• 140g/5oz watercress leaves
• washed
• roughly chopped
• 4 ice cubes
• 2 tbsp water
• salt and freshly ground black pepper
• 3 free-range eggs
• hard-boiled
• peeled
• chopped
• 1 punnet mustard cress
• 8-10 cornichons
• drained
• sliced
• small handful chopped fresh dill
• 1½ tsp Dijon mustard
• 3 tbsp extra virgin olive oil
• or rapeseed oil
• ½ lemon
• juice only
• 3 tsp soured cream
• or crème fraîche
• 6 x 40g/1½oz pieces smoked trout fillet
• 6 thin slices toasted soda bread
• buttered
• ½ lemon
• cut into 6 wedges
• to serve

Directions

• For the watercress purée
• bring a saucepan of salted water up to a rolling boil
• then add the watercress and cover the pan with a lid. Once the water has returned to the boil
• drain the watercress well
• then refresh under cold water.
• Blend the drained watercress in a food processor with four ice cubes and two tablespoons of water. Turn the motor off and scrape a spatula down the insides of the food processor at intervals
• then blend again
• until the mixture forms a smooth purée. Season
• to taste
• with salt and freshly ground black pepper.
• Mix the chopped boiled eggs
• mustard cress
• cornichons and dill in a bowl until well combined.
• In a separate bowl
• whisk together the mustard
• oil and lemon juice and season
• to taste
• with salt and freshly ground black pepper. Then
• pour over the egg mixture and stir well to combine.
• To serve
• spoon the watercress purée into espresso cups or shot glasses. Drizzle half a teaspoon of soured cream or crème fraîche onto the surface of each serving
• then place the cups or glasses onto six serving plates. Divide the egg salad
• smoked trout and soda bread equally among the plates. Garnish each plate with a lemon wedge.