Club sandwich with trout salad

Boil the eggs hard in 7 minutes. Let them scare under cold running water, peel them and cut each egg into 4 parts. Roast the slices of bread in the toaster until golden brown. Spread 8 slices with 4 tbsp mayonnaise. Spoon the remaining mayonnaise through the trout fillet and season with salt and pepper.

Place 4 slices of bread on 4 plates and fill with half of the iceberg lettuce, pickles, trout salad and onion rings. Put a slice of bread on top and fill it with the rest of the lettuce, gherkin, trout salad and onion rings.

Cover the club sandwiches with the last 4 slices of bread and cut them diagonally. Put a piece of egg on each half and stick the club sandwiches with a satay stick.