1. Trout cut into fairly large pieces. I cut the eggs in half. You can also use chicken eggs, but with quail it turns out more beautiful.
2. as for the onion, in this case you will need both the white part and a little green. You can use shallots. The main thing is that the onion does not have a sharp taste and smell.
3. In a bowl put the trout and onion. Add the mayonnaise. You can pepper it. Salt is not necessary, since the fish and mayonnaise are already salted. Mix everything, put the egg halves on top. You can, of course, mix the eggs immediately with mayonnaise, but I like to add them last, so that the yolks do not choke and a beautiful bright composition turns out on the plate. Do not be confused by the fact that the salad is prepared so simply. The main thing is the result and it is great. The ingredients are perfectly combined with each other. It feels like they were specially created to make this salad.
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