Breakfast salad with smoked trout and quinoa recipe

Ingredients for Breakfast salad with smoked trout and quinoa

• 2 large eggs

• 1 head of little gem lettuce, leaves separated

• 75 g persian cucumber, sliced

• 4 very thin slices red onion

• 85 g smoked trout, coarsely flaked

• 120 g cooked quinoa or other grain

• 30 ml extra-virgin olive oil

• 15 ml drained capers

• 1 g finely grated lemon zest

• 25 ml fresh lemon juice

• 125 g plain greek yogurt

• chopped dill (for serving)

How to make Breakfast salad with smoked trout and quinoa

1. Fill a small saucepan with water and bring it to a gentle boil. Carefully lower the eggs into the water and cook for 10 minutes. Transfer the eggs to a bowl of ice water and let them cool completely, then drain. Peel the eggs and thinly slice them.

2. In a large bowl, toss together the lettuce, cucumber, onion, smoked trout, quinoa, oil, capers, and 1 tablespoon of lemon juice until well combined. Season with salt and pepper to taste.

3. In a small bowl, mix the yogurt, lemon zest, and remaining 2 teaspoons of lemon juice. Season with salt.

4. Divide the lemon yogurt between two bowls and mound the salad on top. Arrange the sliced eggs over the salad and garnish with 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.