top of page

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', '3 ounces smoked trout, coarsely flaked', '1/2 cup cooked quinoa or other grain', '2 tablespoons extra-virgin olive oil', '1 tablespoon drained capers', '1/4 teaspoon finely grated lemon zest', '1 tablespoon plus 2 teaspoons fresh lemon juice', '1/2 cup plain Greek yogurt', 'Chopped dill (for serving)']

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 Tbsp. lemon juice in a large bowl to combine; season with salt and pepper.
Mix yogurt, lemon zest, and remaining 2 tsp. lemon juice in a small bowl; season with salt. Divide lemon yogurt between 2 bowls and mound salad over. Top with egg slices and dill.

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page