Watercress and Pepper Salad
Cook eggs until hard-boiled, about 10 minutes. Rinse eggs with cold water and peel.
Rinse and trim watercress. Rinse and quarter peppers, remove seeds and ribs and cut into thin strips. Whisk vinegar with salt and pepper to taste, a pinch of sugar and oil. Pour mixture over peppers.
Separate trout fillets into bite-sized pieces. Peel and finely grate horseradish. Crumble bread and toast in a hot pan. Cut eggs into eighths.
Mix peppers with horseradish and watercress and divide among plates. Top with eggs and trout and sprinkle with toasted breadcrumbs.