Smoked Trout and Egg Salad Plate
A composed lunch plate of silky smoked trout, jammy boiled eggs, and crisp mixed greens with fresh dill and a lemony olive oil drizzle. It doubles up on vitamin B12 from two naturally rich sources for an easy, satisfying midday meal.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Servings
- 1
Ingredients
- 100gsmoked trout fillet, flaked
- 2largeeggs
- 60gmixed salad greens
- 1tbspfresh dill, chopped
- 1tbspextra virgin olive oil
- 2tspfresh lemon juice
- 1tspDijon mustard (gluten-free)
- 1/2smallcucumber, sliced
- 1pinchblack pepper
Instructions
- 01
Bring a small pot of water to a boil. Gently lower in the 2 eggs and cook for 8 minutes for jammy yolks (or 9-10 for firmer). Transfer to a bowl of cold water to cool, then peel and halve.
- 02
While the eggs cook, whisk the olive oil, lemon juice, and Dijon mustard together in a small bowl with a pinch of black pepper to make a quick dressing.
- 03
Arrange the mixed greens and cucumber slices on a plate and lightly drizzle with about half the dressing.
- 04
Flake the smoked trout into large pieces and lay it over the greens. Nestle the halved eggs alongside.
- 05
Spoon the remaining dressing over the trout and eggs, then scatter the chopped fresh dill on top. Serve right away.
Nutrition (per serving)
- Calories
- 400kcal
- Protein
- 33g
- Carbs
- 6g
- Fat
- 28g
- Fiber
- 2g
- Selenium
- 43mcg
- Zinc
- 1.7mg
- Iron
- 2.3mg
- B12
- 7.2mcg
- Iodine
- 56mcg
- Sodium
- 720mg
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