Best 2 Breakfast Salad With Smoked Trout And Quinoa Recipes

BREAKFAST SALAD WITH SMOKED TROUT AND QUINOA

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

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.