Recipe: Soft-Boiled Eggs and Smoked Trout

1 In a large saucepan, pour your seaweed and salted water with coarse sea salt.

2 At boiling point, carefully add your eggs and cook for 5 minutes 30 seconds after boiling; then remove them and place them in a bowl filled with ice water.

3 When they are cold, arrange them on a large plate and sprinkle with your pink peppercorns.

4 Then with your slices of smoked trout, cut them into eight thin strips that you will place on your eggs.
Finishing touches:
Over your eggs, pour a little olive oil and a few drops of lemon juice then scatter a few slices of pink radish around and a few slices of lemon.
A real delicacy for this simple and tasty appetizer.