This easy smoked trout and egg wrap makes a flavourful and easy lunch idea.
Ingredients
4 Eggs
180g cold smoked trout fillet, skin removed and flaked
red onion, thinly sliced
65ml low fat mayonnaise
1/2 tbsp wholegrain mustard
1 tbs lemon juice
Freshly ground black pepper
4 wholemeal mountain bread wraps
60g rocket or watercress
Method
Place eggs into a large saucepan, cover with cold water and bring to the boil. Cook for 7-8 minutes or until hard boiled eggs. Drain and refresh with cold water and peel
Cut each egg into quarters and combine with flaked trout and red onion
Mix mayonnaise, mustard and lemon juice together and season with freshly ground black pepper. Toss gently through trout mixture to coat evenly
Lay out wraps and spoon mixture along the end of each wrap
Add rocket or watercress and roll up serve immediately
Tips & Hints
Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell
