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  • The Australian Women’s Weekly Food

    TOP 10 HIGH FIVES!

    Jan 25, 2021 9 minutes

    HOT-SMOKED TROUT, TARAMASALATA & GOOEY EGGS

    PREP + COOK TIME 20 MINUTES SERVES 4

    FIVE INGREDIENTS

    4 eggs, at room temperature
    4 small pitta breads (240g)
    350g whole smoked rainbow trout
    100g taramasalata
    30g baby endive (see notes)

    STAPLES

    salt and pepper

    1 Place a steamer basket over a saucepan of simmering water. Add eggs; cover with a tight-fitting lid. Steam eggs for 5 minutes for a soft centre or until cooked to your liking. Transfer eggs to a bowl of cold water; set aside until cooled.

    2 Meanwhile, heat a char-grill plate (or frying pan) over high heat. Grill pitta bread for 1 minute each side or until grill marks appear.

    3 When eggs are cool enough to handle, peel. Remove and discard skin from trout (see notes). Flake flesh into large chunks; discard bones (checking for any fine bones).

    4 Spread pittas with taramasalata; top with flaked trout. Tear eggs into halves and place on trout; top with baby endive. Season.

    Test Kitchen Notes

    Replace endive with rocket or watercress.

    Steaming cooks the eggs gently, making them less tough and easier to peel.

    Make it six Top with trout roe for extra flavour and texture, or serve with lemon cheeks.

    Swap it Use ›5›g hot›smoked trout fillets with skin and bones removed.

    PUTTANESCA TARTS

    PREP + COOK TIME 30 MINUTES SERVES 4 (MAKES 2 TARTS)

    FIVE INGREDIENTS

    2 sheets frozen butter puff pastry
    (330g)
    500g cherry truss tomatoes
    250g buffalo mozzarella
    1 cup (240g) olive tapenade
    ½ cup (40g) firmly packed fresh

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