1. Place eggs into a large saucepan, cover with cold water and bring to the boil. Cook for seven minutes or until hard boiled.
2. Drain, refresh with cold water and peel.
3. Cut each egg into quarters and combine in a large bowl with flaked trout and red onion.
4. Mix mayonnaise, mustard and lemon juice together and season with freshly ground black pepper. Toss gently through trout mixture to coat evenly.
5. Lay out wraps and spoon mixture along the end of each wrap. Add rocket or watercress and roll up. Serve immediately.

Tip: Tuna or salmon can be used in place of smoked trout.