Greek Smoked Trout Plate with Lemon-Oregano Tomato and Dill Cucumber

Name: Greek Smoked Trout Plate with Lemon-Oregano Tomato and Dill Cucumber
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1 serving
Ingredients: 100 g smoked trout fillet, skinless; 150 g cherry tomatoes, halved; 100 g English cucumber, sliced into thick half-moons; 1 tbsp (14g) extra virgin olive oil; 25 g gluten-free crispbread or 1 small GF flatbread; 4 each (12g) Kalamata olives, pitted; 1 clove (3g) garlic, sliced; 1/2 (8g juice) lemon, juiced; 1/2 tsp dried oregano; 1 tsp (1g) fresh dill, chopped; 1/4 tsp sea salt; 1/8 tsp black pepper

Prep: 10 min
Cocción: 8 min
Total: 18 min
Porciones: 1

Ingredientes

100gsmoked trout fillet, skinless
150gcherry tomatoes, halved
100gEnglish cucumber, sliced into thick half-moons
1tbsp (14g)extra virgin olive oil
25ggluten-free crispbread or 1 small GF flatbread
4each (12g)Kalamata olives, pitted
1clove (3g)garlic, sliced
1/2(8g juice)lemon, juiced
1/2tspdried oregano
1tsp (1g)fresh dill, chopped
1/4tspsea salt
1/8tspblack pepper

Preparación

01
Heat the oven to 200°C (400°F). Toss the cherry tomatoes with 1 tsp of the olive oil, the sliced garlic, oregano, and a pinch of salt on a small sheet pan. Roast for 8 minutes, until they blister and release their juices.
02
While the tomatoes roast, toss the cucumber half-moons with the dill and a pinch of salt in a small bowl. Set aside.
03
Plate: arrange the smoked trout in flakes on one side of the plate. Spoon the warm tomatoes alongside, with their pan juices.
04
Place the dill cucumber and the olives on the other side. Lean the crispbread on the edge of the plate.
05
Drizzle the remaining olive oil over the trout and tomatoes. Finish with the lemon juice and a crack of black pepper.

Nutrición (por porción)

Calories: 395kcal
Protein: 26g
Carbs: 18g
Fat: 24g
Fiber: 3g
Selenium: 19mcg
Zinc: 0.9mg
Iron: 1.4mg
B12: 4.4mcg
Iodine: 21mcg
Sodium: 490mg