MediterraneanGluten-freeDairy-freeBreakfastB12
Sardinian Smoked Trout and Tomato Plate with Capers, Lemon and Olive Oil
A 10-minute Sardinian-style breakfast plate of smoked trout, sliced tomato, salt-rinsed capers and a generous thread of olive oil — a clean B12 plate that reads like a quiet morning antipasto.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 1
Ingredients
- 3oz (90g)smoked trout, flaked
- 1medium (~120g)Roma tomato, sliced
- 1tbsp (10g)capers, drained and rinsed
- 1 1/2tbsp (21g)extra-virgin olive oil
- 1/2(~12g juice)lemon, juiced
- 1tbspfresh dill, chopped
- 1tbspfresh parsley, chopped
- 1/4small (~20g)red onion, very thinly sliced
- 1/8tspsea salt
- 1/8tspblack pepper
Instructions
- 01
Lay the sliced tomato across half of a plate, overlapping the slices slightly. Sprinkle with sea salt.
- 02
Flake the smoked trout into large pieces. Arrange next to the tomato.
- 03
Rinse the capers under cold water for 30 seconds (they keep their shape but lose some salt) and scatter them across both the trout and tomato.
- 04
Scatter the very thinly sliced red onion over the plate.
- 05
Drizzle the olive oil and lemon juice across everything. Sprinkle the dill and parsley. Finish with black pepper.
Nutrition (per serving)
- Calories
- 396kcal
- Protein
- 18g
- Carbs
- 10g
- Fat
- 30g
- Fiber
- 3g
- Selenium
- 14mcg
- Zinc
- 0.7mg
- Iron
- 1.4mg
- B12
- 5.4mcg
- Iodine
- 14mcg
- Sodium
- 600mg