Smoked Trout & Soft-Boiled Egg Quinoa Bowl
Smoked trout, jammy eggs, cucumber, dill and capers over lemon quinoa.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 2 bowls
Hot-smoked trout is fully cooked, flakes easily and has a gentler smoke than salmon. With jammy eggs, dill and capers it's a combination common in Scandinavian breakfasts.
Why this recipe works
A 7-minute egg has a fully set white with a soft, jammy yolk. Smoked trout's richness is cut by capers and lemon.
Ingredient notes
Hot-smoked trout is cooked; cold-smoked fish is not recommended for higher-risk groups. Cook eggs 10 minutes for firm yolks.
Common mistakes
- Overcooking the eggs.
- Over-salting; trout and capers are salty.
What to serve with it
Rye crispbread.
Meal prep
Boil eggs ahead; they keep 5 days unpeeled.
More bowls like this
Cooking tips
Start the eggs in already-boiling water for accurate timing. Peel eggs under running water.
Swaps and variations
Use hot-smoked salmon. Use farro.
Storing and reheating
Refrigerate within 2 hours; eat within 2 days.
Recipe
Smoked Trout & Soft-Boiled Egg Quinoa Bowl
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 2 bowls
Ingredients
You’ll need: small saucepan; medium saucepan with lid; bowl of ice water
Method
-
Cook the quinoa: bring the quinoa and water to a boil, cover and simmer on low 15 minutes; rest 5 minutes. Toss with the lemon juice, olive oil and salt.
-
Lower the eggs into boiling water and cook 7 minutes for jammy yolks, then transfer to ice water for 3 minutes. Peel and halve.
-
Divide the quinoa between 2 bowls and top with trout, eggs, cucumber, capers and dill.
-
Serve warm or at room temperature.
Questions
How much protein?
About 28 grams per bowl (an estimate).
Where do I find smoked trout?
Near the smoked salmon in most supermarkets.
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