Wash the watercress and dress with the olive oil, lemon juice and salt & pepper, then divide between 4 plates. Boil the quails’ eggs for 2 mins then run under the cold tap until cool, peel and cut in half.
Mix the Strong Horseradish & Cream and crème fraiche together, then flake the smoked trout fillets and stir gently into the mixture.
Spoon the smoked trout mixture on top of the watercress, then surround with the quails eggs.
Sprinkle with chopped dill and black pepper.
- 100g pack watercress leaves
- olive oil
- squeeze of lemon juice
- salt and pepper
- 12 quails eggs
- 2 dsp Tracklements Strong Horseradish Cream
- 100g crème fraîche
- 4 smoked trout fillets
- tbsp fresh dill, finely chopped