Smoked Trout Brunch Platter with Sumac dressing

Brunch 4.8

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Smoked Trout Brunch Platter with Sumac dressing

A glorious platter of omega 3 rich fish, high fibre lentils and a simple delicious dressing to bring all these wonderful elements together. A glorious platter of omega 3 rich fish, high fibre lentils and a simple delicious dressing to bring all these wonderful elements together.

Overview Ingredients Method

Prep time

15 mins

Cook time

10 mins

FREEZER FRIENDLY

SHELF LIFE

2 days

Why is this healthy?

Diet

Pescatarian

Contains

Nuts, Eggs, Fish View all Sumac, Cucumber, Beans, Olive oil, Legumes, Puy lentils, Nuts, Capers, Eggs, Lentils, Parsley, Hazelnuts, Fish, Lettuce, Lemon, Garlic, Trout

Ingredients

Serves 2

Metric Imperial

for the dressing

4 tbsp

extra virgin olive oil

1 clove

garlic cloves

grated

2 tsp

sumac

lemon

juiced

for the salad

eggs

160g

baby gem lettuce

100 - 150g

puy lentils (cooked)

or green, beluga or brown lentils

160g

cucumber

sliced

30g

capers

200g

smoked trout

flaked or sliced

10g

parsley

finely sliced

60g

hazelnuts

roughly chopped

Why is this healthy?

NUTRITION PER SERVING (Read more)

44g

Protein

772kcal

Calories

58g

Total Fat

19g

Carbs

Sugars

14g

Fibre

139mg

Calcium

11%

5mg

Iron

28%

101mg

Magnesium

24%

1286mg

Potassium

27%

1252mg

Sodium

54%

0mg

Vitamin B1

0.5mcg

Vitamin B12

21%

1.2mcg

Vitamin D

12.8mg

Vitamin E

85%

304mcg

Vitamin B9

76%

471mcg

Vitamin A

52%

19mg

Vitamin C

21%

2.2mg

Zinc

20%

207mcg

Vitamin K

173%

0.7mg

Copper

78%

0.4mg

Vitamin B2

31%

2.3mg

Vitamin B3

14%

0.4mg

Vitamin B6

24%

309mg

Phosphorus

25%

Protein: 44g; Calories: 772kcal; Total Fat: 58g; Carbs: 19g; Sugars: 4g; Fibre: 14g; Calcium: 139mg (11%); Iron: 5mg (28%); Magnesium: 101mg (24%); Potassium: 1286mg (27%); Sodium: 1252mg (54%); Vitamin B1: 0mg (0%); Vitamin B12: 0.5mcg (21%); Vitamin D: 1.2mcg (6%); Vitamin E: 12.8mg (85%); Vitamin B9: 304mcg (76%); Vitamin A: 471mcg (52%); Vitamin C: 19mg (21%); Zinc: 2.2mg (20%); Vitamin K: 207mcg (173%); Copper: 0.7mg (78%); Vitamin B2: 0.4mg (31%); Vitamin B3: 2.3mg (14%); Vitamin B6: 0.4mg (24%); Phosphorus: 309mg (25%)

Why is this healthy?

Diet

Pescatarian

Contains

Nuts, Eggs, Fish View all Sumac, Cucumber, Beans, Olive oil, Legumes, Puy lentils, Nuts, Capers, Eggs, Lentils, Parsley, Hazelnuts, Fish, Lettuce, Lemon, Garlic, Trout

Ingredients

Serves 2

Metric Imperial

for the dressing

4 tbsp

extra virgin olive oil

1 clove

garlic cloves

grated

2 tsp

sumac

lemon

juiced

for the salad

eggs

160g

baby gem lettuce

100 - 150g

puy lentils (cooked)

or green, beluga or brown lentils

160g

cucumber

sliced

30g

capers

200g

smoked trout

flaked or sliced

10g

parsley

finely sliced

60g

hazelnuts

roughly chopped

Ingredients

Serves 2

Metric Imperial

for the dressing

4 tbsp

extra virgin olive oil

1 clove

garlic cloves

grated

2 tsp

sumac

lemon

juiced

for the salad

eggs

160g

baby gem lettuce

100 - 150g

puy lentils (cooked)

or green, beluga or brown lentils

160g

cucumber

sliced

30g

capers

200g

smoked trout

flaked or sliced

10g

parsley

finely sliced

60g

hazelnuts

roughly chopped

Share ingredients

Method

Gather your ingredients.

In a small bowl, combine all the dressing ingredients. Whisk until blended, season with salt and pepper, then set aside.

Fill a small pot with boiling water and lower the eggs into the water one at a time. Cook for 6-7 minutes, remove from the pot and run under cold water or place in a bowl of ice water to cool for 3 minutes then peel.

Arrange the lettuce on a serving plate as the foundation for your platter.

Add the lentils, cucumber, smoked trout, capers and halved eggs. Drizzle with the dressing, top with chopped parsley and hazelnuts.

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User comments (11)

Sabine 1 month ago

Nous avons aimé cette recette fraîche et nourrissante. Facile à réaliser. À refaire !

Linda 3 months ago

Really tasty and very filling. It would be just as nice with salmon, which would be cheaper and easier to source

Mary Jane 5 months ago

Made it for a light dinner. Delicious! Will definitely make again.

Sue 6 months ago

This made a very tasty packed lunch. I will definitely make it again.

Samantha 6 months ago

Super delicious & easy. Swapped trout for smoked mackerel and hazelnuts for toasted pumpkin seeds.

Frances 10 months ago

Super tasty and so easy to put together

Catherine 10 months ago

Easy recipe to follow. Don't normally eat trout. Would make it again.

Aukje 1 year ago

I really liked the zingy dressing. With a few simple adjustments, it suited my low-fodmap diet.

Britta 1 year ago

Quick and easy to make . Delicious with tangy flavours . Substituted smoked salmon for the smoked trout

Elizabeth 1 year ago

Replaced egg (didn’t fancy today) with avocado on Dr Rupa AI’s advice, also could only get smoked mackerel. All round delicious and will also take to work for lunch tomorrow, win win!

Joan 1 year ago

I loved it. I used ot smoked mackerel, because that's what I had.

Recipe by Dr Rupy Aujla and in the categories: Fish, Mediterranean, Salads, Savoury Breakfasts, Summer, Anti-Inflammatory, Heart Health, Brain Health, Menopause Health, Lunch, Breakfast

Smoked Trout Brunch Platter with Sumac dressing

Ingredients

Method

User comments (11)

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