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Breakfast Salad with Smoked Trout and Quinoa

Breakfast Salad with Smoked Trout and Quinoa

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Our perfect quinoa cooking method is to boil it in salted water until tender (12-15 minutes), then drain and return to the pot. Let steam, covered, for a few minutes and fluff.


  • 1 head of Little Gem lettuce, leaves separated
  • ½ Persian cucumber, sliced
  • 4 very thin slices red onion
  • 3 ounces smoked trout, coarsely flaked
  • ½ cup cooked quinoa or other grain
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon drained capers
  • ¼ teaspoon finely grated lemon zest
  • 1 tablespoon plus 2 teaspoons fresh lemon juice
  • Chopped dill (for serving)

Recipe Preparation

  • 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.

Reviews Section

Dill pickle and brat soup, made in the crockpot. This soup is a flavored sparkle, smokey brats, tangy dill pickles and lightly thawed cream broth with tender potatoes in case you love the pickles! This soup is one of my favourite dill recipes that will perfect for lunch or winter days.
Get the recipe at Here.

Recipe Summary

  • 3 small beets (1/2 pound)
  • 1/3 cup extra-virgin olive oil, plus more for drizzling
  • 2 garlic cloves, crushed
  • 2 thyme sprigs
  • 1 rosemary sprig
  • 4 cups water
  • Kosher salt
  • 1 1/2 cups semi-pearled farro (8 ounces)
  • 1 large shallot, minced
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • Freshly ground pepper
  • 6 ounces skinless smoked trout fillet, flaked
  • 1/2 pound beet greens or Swiss chard&mdashstems removed, leaves washed and finely chopped (1 cup)

Preheat the oven to 375°. In a small baking dish, lightly drizzle the beets with olive oil and rub to coat. Cover with foil and roast for about 1 hour, until the beets are tender. Let cool, then peel the beets and cut into 1/2-inch dice.

Meanwhile, in a medium saucepan, combine the garlic, thyme, rosemary, water and 2 teaspoons of salt and bring to a boil. Stir in the farro and simmer over moderate heat until just tender, about 15 minutes. Drain well. Transfer the farro to a bowl and discard the garlic and herbs. Let cool to room temperature, stirring occasionally.

In a small bowl, combine the shallot, lemon juice and honey. Gradually whisk in the 1/3 cup of oil and season with salt and pepper.

In a medium bowl, toss 2 tablespoons of the dressing with the trout. Add the beets, greens and the remaining dressing to the farro and toss gently. Season with salt and pepper and let stand at room temperature for 20 minutes. Transfer the salad to a serving platter, scatter the trout on top and serve.

Healthy lunch spots in Hamburg

Thank goodness for restaurant coupons and some great choices in the hood. I’m pretty okay with eating at some of my favourite local spots (Hanoi Deli, Hej Papa, Cafe Nasch, Green Lovers, Dean & David and for those pasta or potato with fish moments, a place I call the “Fish-Italiener”). So yes, I admit to really enjoying the leftovers of this salad for breakfast. Apropos, I added some chopped up smoked Lupinen-Tempeh to my leftovers (cause it’s one of those healthy probiotic super foods) – did I love it? Nope, but it wasn’t bad either. I prefer smoked tofu with almonds and sesame. Now that’s tasty!

Edible Audio: One Hundred Songs About Food

WHAT IF? An imaginary record cover for a compilation of food-inspired music.

AOL recently contacted me to create a playlist of food-inspired songs for its "Blogger Radio" station on AOL Radio (see below for details on how to listen). After much digging through my own music collection (and some serendipitous searching online), I came up with 100 songs.

There's a heavy emphasis upon jazz and blues, a slathering of R&B, a douse of hip-hop, along with a sprinkling of pop classics and a dusting of heavy metal (o.k., just one -- Def Leppard's cheesetastic "Pour Some Sugar on Me").

As I pored over all of this gastro-music, it became pretty clear that food is more often than not a (barely veiled) euphemism for sex. Candy seems to trump just about everything edible as the most frequent object of desire. Other songs are culinary in name only (take Taste of Honey's "Sukiyaki," for example), while others immerse themselves in a heady contemplation of appetite -- I'm thinking here of the Fat Boys' great, tragicomic "Jail House Rap." And then there's food as abstraction in the form of Dizzy Gillespie's manic be-bop standard, "Salt Peanuts."

You can find the complete playlist (in alphabetical order) below. It's not comprehensive, so if you have a favorite food song that isn't covered here, please share it in the comments.

Tune In: For PC Users, listen by clicking here. If you're on a Mac, download the AOL Radio player, log in with your AOL/AIM screenname, and select "Blogger Radio" under the "Soundtracks & Themes" category. The playlist will be up until June 14, when the station gets turned over to the next DJ/blogger.

20 Healthy Breakfast Ideas That Make Mornings Better

From home pantries to commercial kitchens, some of the best healthy recipes include plenty of produce. The USDA recommends 2 cups of vegetables a day for adults. Whether you’re cooking for family or managing back of house, these 20 healthy breakfast ideas are full of delicious inspiration.


It’s quick and easy to create tasty breakfast salads. Just toss mixed greens or baby iceberg lettuce with shredded carrots and cherry tomatoes. Top with a poached egg, and enjoy greeting the day with a simple morning salad.


A smoked trout salad serves up early-morning sophistication. Persian cucumbers, Greek yogurt and quinoa bring extra good health to the plate. Sliced boiled eggs finish off this gourmet breakfast salad.


Save the bagels for another breakfast. Instead, start your day with a smoked salmon salad. Avocado, cucumber and arugula give this eye-opener an array of rich textures and fresh flavors.


Hold the eggs, and slice the sweet potatoes. Create a savory breakfast inspired by the wine country. This recipe adds hummus, avocado and blueberries to the salad along with a healthy sprinkle of hemp seeds.


Begin with a skillet of toasted rye bread crumbs. Finish by frying an egg to perfection and nestling it on a bed of spring mix. Garnish with the crispy bread crumbs, and enjoy a crunchy fried egg salad.


A stove-top saute transforms iceberg lettuce into a quick, nutritious breakfast. Bacon, onions and a fried egg complete the dish. Feta and cranberries give this grilled breakfast salad unique flavors.


Reimagine the original classic as a Caesar breakfast salad. Serve with a sunny-side-up egg over crisp romaine hearts, but hold the dressing. Simply garnish with sun-dried tomatoes, and savor a new take on tradition.


Make creamy egg salad toast extra special by adding smoked salmon. It’s ideal for serving as a side dish on your next breakfast buffet. It might even replace that popular avocado recipe.


Fill up on a healthy paleo breakfast salad. Hit all the paleo points with a mix of veggies, poached eggs and prosciutto. It’s fun to rework your power salad with a variety of seasonal produce.


Another take on paleo in the morning pairs fried eggs with broccoli slaw. Seasonal fruits, butternut squash and a touch of onion round out the recipe for a tasty, nutritious breakfast salad.


Avocado and poached eggs are a natural culinary match for the first meal of the day. They both star in this healthy breakfast salad featuring a fresh lineup of grape tomatoes, pistachios and quinoa. Lightly salt and pepper to taste.


When the breakfast crowd calls for a hearty meal, surprise them with sweet potatoes and eggs. The colorful breakfast salad gets extra points for beautiful presentation.


Sweet potatoes hold their own in a vegan breakfast salad drizzled with housemade almond butter. Baby romaine makes a perfect bed for the popular root vegetable.


What goes into your favorite veggie breakfast bowl? This recipe suggests a bountiful mix of Brussels sprouts, asparagus, kale and avocado. Soft-boiled eggs and hummus seal the good-for-you breakfast deal.


Toss romaine hearts with seasonal fruits, and you have a delicious salad. Add smoked bacon slices and sunny-side-up eggs, and you have a healthy breakfast bowl filled with flavor and nutrition.


Everything is here except the bread. Dress up a kale breakfast salad with sausage and bacon. Top off with poached eggs. Enjoy a flavorful morning meal that delivers vitamins and protein.


They’re so good in a bowl of cereal. They’re even better tossed with fresh greens and sliced avocado. Start your day with a simple strawberry breakfast salad that’s vegan- and paleo-friendly. Chopped almonds and chia seeds finish this irresistible dish.


When the occasion calls for a savory breakfast, serve a satisfying salad of eggs and feta on sourdough toast. Crunchy vegetables complete the meal’s healthy profile. Add a drizzle of extra-virgin olive oil to taste.


Elevate a veggie-rich breakfast salad to creamy heights with a housemade green goddess dressing. Raw honey turns the dressing into a unique topping over kale, avocado and sweet potatoes. Soft-boiled eggs complete your nutritious wake-up meal.


Everyone appreciates a little elegance in the morning. This pomegranate breakfast salad serves up a luxurious plate made even more special with cinnamon sugar croutons and a maple vinaigrette. Crowned with a sunny-side-up egg, it’s a beautiful way to start the day.

California Avocado, Tomato and Bacon on Triscuit Crackers

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Remove skin of fish fillets and tear into pieces. Cut melon into bite-sized pieces. Peel onion and cut into rings. Rinse and dry celery, cut into thin slices, set green parts aside. Peel oranges and cut out fillets, collecting all resulting juice. Squeeze juice from remaining orange parts. Pluck off tarragon leaves and chop coarsely. Chop coarsely celery leaves and mix with orange juice, olive oil, tarragon and lemon juice. Season with salt and pepper.

Arrange trout, watermelon, orange fillets, onion rings and celery pieces in a bowl. Drizzle with the dressing and toss. Serve.

Notes about this recipe

Member Rating


Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

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This easy breakfast spread is savory and rich. Made with flaked smoked trout and a few other simple ingredients, it's perfect on bagels and toast topped with a few crunchy veggies!

This smoked trout breakfast spread is truly one of my favorite things to have in the fridge for quick breakfasts. It’s possible that I’m an outlier here as literally nobody else in my family would even try this recipe, but I find smoked trout to be delicious and when you mix it with cream cheese, bright capers, and a few other simple ingredients, it’s SO good smeared on toasted muffins or bagels.

Smoked trout is really a very mild fish and it doesn’t have a strong smoked flavor to it. You could substitute smoked salmon in this recipe, but it’ll have a much smokier base to it. The trout is surprisingly light and doesn’t have a fishy taste really.

The spread is great with nothing else, but I like to add some crispy thin veggies to the bagel or muffin as well for extra crunch and color. All together, it’s the kind of breakfast I could eat multiple times a week without any problem. And you can mix up a batch of it in literally ten minutes, even if you’re slow at mixing!

Raise your hand if you’re a smoked fish fan. Those who will not try this are missing out!


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  4. Ephram

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