Wholegrain Easter bread with eggs and smoked trout

Wholegrain Easter bread

• 1 bunch fresh dill, (approx. 20 g), leaves only
• 100 g red onions, halved, plus extra for garnish, cut in rings
• 300 g milk
• 15 g honey
• 20 g fresh yeast, crumbled
• 560 g wholemeal flour, plus extra for dusting
• 1 egg (53-63 g)
• 50 g butter, cut in pieces
• 2 tsp salt

Eggs

• 4 eggs (53-63 g each), cold
• water, to fill to 1 l mark

Assembly

• 1 egg yolk, beaten, for brushing
• 100 g salad leaves, mixed
• 150 g smoked trout fillets, cut in pieces
• 30 g lemon juice, freshly squeezed
• black pepper, freshly ground