Greek Smoked Trout and Soft-Boiled Egg Mezze with Olive Tapenade
A small Greek mezze plate — a halved soft-boiled egg, flakes of smoked trout, a spoonful of olive tapenade, and crisp cucumber and cherry tomato. Trout and egg together cover more than a day of B12 in a snack-sized portion.
- Prep
- 8 min
- Cocción
- 7 min
- Total
- 15 min
- Porciones
- 1
Ingredientes
- 1large (50g)egg
- 60gsmoked trout, sliced
- 4(12g)Kalamata olives, pitted
- 1tsp (5g)capers, drained
- 1tsp (4g)extra-virgin olive oil
- 50gcucumber, sliced into rounds
- 50gcherry tomatoes, halved
- 1/4(~12g juice)lemon, juiced
- 1tspfresh dill, chopped
- pinchsea salt
- pinchblack pepper
Preparación
- 01
Bring a small saucepan of water to a gentle boil. Carefully lower the egg in and set a timer for 7 minutes. When done, transfer to an ice bath for 1 minute, then peel and halve.
- 02
While the egg cooks, finely chop the olives and capers and stir together with the olive oil to make a quick tapenade.
- 03
Arrange the smoked trout, cucumber slices, and cherry tomato halves on a small plate.
- 04
Place the halved egg in the center, season the cut side lightly with salt and pepper, and spoon the tapenade alongside.
- 05
Finish with the dill and a small squeeze of lemon over the trout and tomato.
Nutrición (por porción)
- Calories
- 225kcal
- Protein
- 17g
- Carbs
- 6g
- Fat
- 14g
- Fiber
- 2g
- Selenium
- 14mcg
- Zinc
- 0.8mg
- Iron
- 1mg
- B12
- 3mcg
- Iodine
- 18mcg
- Sodium
- 460mg