Breakfast Salad With Smoked Trout And Quinoa Recipes

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BREAKFAST SALAD WITH SMOKED TROUT AND QUINOA



Breakfast Salad with Smoked Trout and Quinoa image

Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and fluff.

Provided by Chris Morocco

Categories     Bon Appétit     Breakfast     Fish     Egg     Trout     Salad     Brunch     Cucumber     Quinoa     Capers     Yogurt

Yield 2 servings

Number Of Ingredients 12

2 large eggs
1 head of Little Gem lettuce, leaves separated
1/2 Persian cucumber, sliced
4 very thin slices red onion
3 ounces smoked trout, coarsely flaked
1/2 cup cooked quinoa or other grain
2 tablespoons extra-virgin olive oil
1 tablespoon drained capers
1/4 teaspoon finely grated lemon zest
1 tablespoon plus 2 teaspoons fresh lemon juice
1/2 cup plain Greek yogurt
Chopped dill (for serving)

Steps:

  • Carefully lower eggs into a small saucepan of gently boiling water; cook 10 minutes. Transfer to a bowl of ice water and let cool; drain. Peel eggs; thinly slice.
  • Toss lettuce, cucumber, onion, smoked trout, quinoa, oil, capers, and 1 Tbsp. lemon juice in a large bowl to combine; season with salt and pepper.
  • Mix yogurt, lemon zest, and remaining 2 tsp. lemon juice in a small bowl; season with salt. Divide lemon yogurt between 2 bowls and mound salad over. Top with egg slices and dill.

BREAKFAST BURRITO WITH SMOKED TROUT



Breakfast Burrito with Smoked Trout image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

12 ounces baby red-skinned potatoes, halved or quartered
Kosher salt
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
3 stalks celery, thinly sliced
1/2 cup fresh dill, chopped
1/4 small red onion, thinly sliced
Freshly ground pepper
8 large eggs, lightly beaten
2 tablespoons crème fraîche
1 5-ounce package skinless smoked trout, flaked
2 tablespoons chopped fresh chives
4 medium flour tortillas

Steps:

  • Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender, about 12 minutes. Drain and transfer to a large bowl. Toss with 1 tablespoon vinegar and let cool slightly. Stir in the remaining 1 tablespoon vinegar and the olive oil. Add the celery, dill and red onion; toss and season with salt and pepper.
  • Pour the eggs into a large nonstick skillet off the heat. Add the crème fraîche, a pinch of salt and a few grinds of pepper and stir well. Turn the heat to medium and cook, stirring and scraping up the pan with a rubber spatula, until the eggs are just set but still creamy, 4 to 5 minutes. Remove from the heat and stir in the smoked trout and chives.
  • Warm the tortillas as the label directs. Divide the eggs among the tortillas. Fold in the ends and roll up. Serve with the potato salad.

Nutrition Facts : Calories 500, Fat 22 grams, SaturatedFat 7 grams, Cholesterol 429 milligrams, Sodium 775 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 29 grams, Sugar 2 grams

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