It's Like Planning A Whole Outfit Around A Pair Of Shoes

The "shoes", in this case, are these smoked trout. The fish shop at the Chinatown market that we frequent doesn't always stock them so we get really excited on days that that we find them. We like making them the stars of the meal, using other less flavoursome but still flavoursome ingredients that won't steal their smoky limelight.

This is how we ate them for dinner on Wednesday - in a salad. I'm so happy I don't have to make up a "recipe" with weights and measures for this meal seeing how I made a complete botch of the last one.

You'll need:
~ 2 smoked trout (remove the skin and flake the flesh into chunks)
~ 2 potatoes (peeled, cubed and boiled in salted water)
~ 2 eggs (hardboiled)
~ 2 bunches of baby asparagus (blanched in salted water and quickly dunked into a bowl of iced water)
~ half a Spanish onion (fine brunoise)
~ good quality mayo (we always use Kewpie because it is cute and tasty)

To assemble:
4Chuck everything except the eggs into a mixing bowl.
4Add a generous dollop of mayo, salt flakes and white pepper. Mix well.
4Break eggs into chunks with fingers over salad. Serve.

Badabing badaboom! Thirty minutes or less from prep bench to dining table.