A SPIN on a classic with trout combined with quail eggs and fresh asparagus.
500g baby new potatoes, halved
125g asparagus tips
12 quail eggs
5 tbsp extra-virgin olive oil
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1 garlic clove, crushed
4 fillets smoked trout, roughly broken into large pieces
2 handfuls black olives
1. Boil the potatoes for 10 minutes, or until tender, adding the asparagus for the final 4 minutes and then drain. Boil the eggs for 2 minutes, drain and then rinse under cold water until cool enough to handle. Peel and halve the eggs.
2. To make the dressing, whisk the oil with the vinegar, mustard, garlic and season.
3. Divide the eggs, asparagus, potatoes, trout and olives between 4 plates or arrange on a platter. Drizzle over the dressing and serve.