Sephardic Smoked Mackerel Plate with Soft Egg, Cucumber and Dill
A 12-minute Sephardic-style breakfast plate of smoked mackerel and a soft-boiled egg with cucumber, lemon and fresh dill — a B12-dense plate that reads like a quiet morning mezze.
- Prep
- 5 min
- Cook
- 7 min
- Total
- 12 min
- Servings
- 1
Ingredients
- 2oz (60g)smoked mackerel fillet
- 1large (50g)egg
- 1small (~80g)Persian cucumber, sliced
- 1tsp (5g)extra-virgin olive oil
- 1/2(~12g juice)lemon, juiced
- 1tbspfresh dill, chopped
- 1tbspfresh parsley, chopped
- 1/8tspsea salt
- 1/8tspblack pepper
- 2thin (~10g)red onion, sliced (optional)
Instructions
- 01
Bring a small saucepan of water to a gentle boil. Lower the egg in with a spoon and cook 6 minutes 30 seconds for a jammy yolk.
- 02
While the egg cooks, slice the cucumber into thin rounds and slice the red onion (if using) into very thin slivers. Arrange on one side of the plate.
- 03
Lay the smoked mackerel fillet next to the cucumber. Break up the skin if needed.
- 04
When the egg is done, transfer to a bowl of cold water for 30 seconds, then peel and halve.
- 05
Place the egg on the plate. Sprinkle dill and parsley over everything, drizzle with olive oil and lemon juice, and season with salt and pepper.
Nutrition (per serving)
- Calories
- 384kcal
- Protein
- 24g
- Carbs
- 8g
- Fat
- 28g
- Fiber
- 2g
- Selenium
- 36mcg
- Zinc
- 1.4mg
- Iron
- 1.6mg
- B12
- 12.5mcg
- Iodine
- 38mcg
- Sodium
- 490mg