Ensalada de Desayuno con Trucha Ahumada y Quinoa

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This smoked trout and quinoa breakfast salad is a sophisticated way to start your day, offering a refreshing departure from traditional morning fare. Perfect for those seeking balanced nutrition, the dish combines the delicate saltiness of flaked trout with the earthy texture of protein-rich grains and crisp Little Gem lettuce. The zesty lemon yoghurt base provides a creamy contrast to the cooling cucumber and sharp capers, creating a harmonious blend of flavours that feels both light and satisfying.

A brilliant choice for a nutritious brunch or a powerhouse weekday breakfast, this recipe is packed with healthy fats and lean protein to keep you fuelled until lunch. The inclusion of hard-boiled eggs and fresh dill adds a classic touch, making it a wonderful homemade alternative to shop-bought protein pots. Serve this elegant salad in individual bowls for a colourful, heart-healthy meal that is as visually appealing as it is delicious.

Ingredients for Breakfast Salad with Smoked Trout and Quinoa

2 huevos grandes
1 head of Little Gem lettuce, leaves separated
1/2 Persian cucumber, sliced
4 very thin slices red onion
90g smoked trout, coarsely flaked
120ml cooked quinoa or other grain
2 cucharadas de aceite de oliva virgen extra
1 cucharada de alcaparras escurridas
1/4 teaspoons finely grated lemon zest
1 cucharada más 2 cucharaditas de jugo de limón fresco
1/2 cup plain Greek yoghurt
Chopped dill (for serving)

How to make Breakfast Salad with Smoked Trout and Quinoa

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 tablespoon lemon juice in a large bowl to combine; season with salt and pepper.

Mix yoghurt, lemon zest, and remaining 2 teaspoons lemon juice in a small bowl; season with salt. Divide lemon yoghurt between 2 bowls and mound salad over. Top with egg slices and dill.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.