Cucumber, dill, smoked trout and sesame salad

• sourdough bread↗150g g

  torn into pieces

• olive oil↗3 tbsp tbsp
• eggs↗4
• thick Greek yogurt↗5 tbsp tbsp
• lemon↗1

  with zest and juice

• sesame oil↗½ tsp tsp
• scallion↗10g g

  finely sliced

• dill↗10g g

  mostly coarsely chopped, a few sprigs left

• gomashio2 tbsp tbsp

  (use white toasted sesame seeds if you can’t find gomashio)

• cucumbers2

  sliced into rounds

• hot smoked trout (fillet)160g g

Step-by-step instructions

1. 1

   Preheat the oven to 190°C/170°C gas mark 5. Tear the sourdough bread into pieces, drizzle with 2 tbsp olive oil, season with salt and pepper, then mix by hand to coat. Spread on a baking tray and bake for 12–15 minutes until the croutons are golden and crisp. Set aside.

2. 2

   Meanwhile, boil the eggs in salted water for 7 minutes, then immediately plunge them into ice water.

3. 3

   In a large bowl, combine the thick Greek yogurt, lemon zest and juice, sesame oil, scallion, dill, gomashio and the remaining 1 tbsp olive oil. Whisk until smooth and well seasoned.

4. 4

   Add the sliced cucumbers to the dressing together with most of the croutons and half the trout. Spread the mixture on a serving plate, top with the remaining trout torn into pieces, a few more croutons and the halved eggs. Sprinkle with a little black pepper, garnish with the remaining dill fronds and serve immediately.