Think of smoked trout as the leaner and meatier friend of smoked salmon. It’s combined with a punchy dressing, boiled eggs, and buttery avocado to make a completely satisfying main-course salad.
Step 1
In medium bowl, toss together onion, vinegar, sugar, and 1/8 teaspoon salt. Let sit 30 minutes to quick-pickle. Drain liquid into measuring cup; add more vinegar if needed to measure 3 tablespoons liquid.
Step 2
Meanwhile, bring small saucepan of water to a boil. Reduce heat so water is at a rapid simmer, then gently add eggs and simmer 7 minutes. Fill medium bowl with ice water. Immediately transfer eggs to ice water to stop cooking, then drain and peel.
Step 3
In small bowl, whisk together oil, mustard, reserved pickling liquid, and 1/2 teaspoon each salt and pepper. Transfer 1/4 cup to large bowl; toss with lettuce, tomatoes, and dill and arrange on large platter.
Step 4
Halve eggs and arrange on salad along with avocado, trout, and pickled onion. Sprinkle with crispbread and flaky sea salt. Serve drizzled with remaining dressing.
