Wholemeal Easter bread with eggs and smoked trout fillets

Wholegrain Easter bread

• 1 bunch fresh dill leaves only (approx. 20 g)
• 100 g red onion cut into halves, plus extra to garnish (cut in rings)
• 300 g milk
• 15 g honey
• 2 ½ tsp dried instant yeast
• 560 g wholemeal plain flour
• 1 egg
• 50 g butter cut into pieces
• 2 tsp sea salt

Eggs

• 4 eggs chilled, straight from the fridge
• water to fill to 1L mark

Assembly

• 1 egg yolk beaten, to brush
• 100 g mixed salad leaves
• 150 g cooked smoked trout
• freshly squeezed lemon juice (approx. ½ lemon)
• ground black pepper