Breakfast Salad with Smoked Trout and Quinoa

Ingredients for Breakfast Salad with Smoked Trout and Quinoa

• 2 large eggs

• 1 head of Little Gem lettuce, leaves separated

• 1/2 Persian cucumber, sliced

• 4 very thin slices red onion

• 90g smoked trout, coarsely flaked

• 120ml cooked quinoa or other grain

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon drained capers

• 1/4 teaspoons finely grated lemon zest

• 1 tablespoon plus 2 teaspoons fresh lemon juice

• 1/2 cup plain Greek yoghurt

• Chopped dill (for serving)

How to make Breakfast Salad with Smoked Trout and Quinoa

Carefully lower eggs into a small saucepan of gently boiling water; cook 10 minutes. Transfer to a bowl of ice water and let cool; drain. Peel eggs; thinly slice.

Toss lettuce, cucumber, onion, smoked trout, quinoa, oil, capers, and 1 tablespoon lemon juice in a large bowl to combine; season with salt and pepper.

Mix yoghurt, lemon zest, and remaining 2 teaspoons lemon juice in a small bowl; season with salt. Divide lemon yoghurt between 2 bowls and mound salad over. Top with egg slices and dill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.