Organic ingredients for four:
- 5 tomatoes
- 4 eggs
- ½ cucumber
- 1 green pepper
- White wine vinegar or a lemon
- ½ head fennel
- 1 onion
- 1 clove garlic
- Black olives
- Fresh basil
- Olive oil
- Freshly-milled salt and black pepper
- 4 slices smoked trout, or other smoked fish
Cook eggs for 10 minutes in boiling salted water.
Meanwhile, wash tomatoes and peel the half-cucumber. Slice the tomato and leave to dry out with two tablespoons of salt.
Peel and slice the onion thinly. Wash and cut pepper into quarters, removing seeds and white flesh. Dice, then wash and thinly slice fennel.
Once the eggs are cooked, run under cold water and peel. Roll the slices of fish tightly up on themselves and slice into ribbons.
Prepare a vinaigrette, with six tablespoons olive oil and white wine vinegar to taste. Season to taste. Wash the basil and chop finely. Peel garlic and press over a bowl.
Place all vegetables in a bowl, add vinaigrette and basil and toss. Slice eggs into quarters and arrange on top, along with olives and fish.
You can also use lemon juice in the vinaigrette, if you don’t want to use vinegar.
An organic egg must have been laid by a chicken which is kept under organic regulations. Organic chickens spend most of their time in the open air and are kept in pens big enough for them to move about in. They are fed on non-GM grain, which has been farmed organically.