Yield: 4 Servings

Ingredients:

Pickled Onions:
• 2 red beets
• 1 cup white balsamic vinegar
• ½ cup water
• ½ cup sugar
• ¼ cup salt
• 1 pound small white onions
  
  Lemon Tarragon Mayonnaise:
• 1 bunch tarragon
• 1 Meyer lemon
• 1 cup mayonnaise
• Salt and pepper
  
  Fingerling Potato Salad:
• 1 pound fingerling potatoes
• Lemon Tarragon Mayonnaise
• 1 bunch chives
  
  Lemon Balsamic Vinaigrette:
• ¼ cup white balsamic vinegar
• 1 lemon, juiced
• ½ shallot, fine dice
• ¼ cup olive oil
• Salt and pepper
  
  To Serve:
• 6 eggs
• 3-4 smoked trout filets
• 2 ounces trout caviar
• 8 ounces pepper cress

Method:
For Pickled Onions:
Chop beets and place into a blender with white balsamic. Blend and pass through chinois. Place beet mixture in a sauce pot with water, sugar and salt. Thinly slice white onions and place into the hot beet liquid. Pull from heat and let sit on the counter for approximately ½ hour or until color is bright pink. Strain onions and cool.

For Lemon Tarragon Mayo:
Remove tarragon leaves from stem and finely chop. Juice one lemon and add to tarragon. In a separate bowl place the mayo and gradually fold in the lemon herb mix. Add salt and pepper to taste.

For Fingerling Potato Salad:
Cook fingerling potatoes until just tender and chill. Slice potatoes approximately ½-inch thick combine with 1/3-1/2 of the mayonnaise. Add chopped chives for color.

For Lemon Balsamic Vinaigrette:
Combine vinegar, lemon, shallot and olive oil. Season to taste.

To Assemble and Serve:
Hard boil six eggs. Trim and cut trout into six pieces. Toss with vinaigrette to coat and let marinate for five minutes. Place potato salad in the center of the bowl. Place small amount of pickled onions around the plate. Cut eggs in half and place a small amount of mayo on each yolk, and add to plate. Top potato salad with a piece of smoked trout, and top trout with trout caviar. Garnish plate with pepper cress.

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