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The capers and lemon juice provide the perfect acidity to the warm smoked trout in this meal. If you prefer you could serve the trout cold.
2 x kiln smoked trout fillets (ready to eat)
2 x large free range eggs
2 x lightly toasted bread of your choice
3 tbsp fresh parsley, chopped
1/2 tsp smoked paprika
2 tbsp capers
1 ripe avocado, sliced
Sprinkle of pumpkin seeds
Sprinkle of black sesame seeds
Drizzle lemon juice
Drizzle of oil
Salt & pepper, to taste
Per Portion: approx. 432 kcal, 32g protein, 24g fat, 21g carbohydrate
(Approximate values sourced from myfitnesspal.com)
For sunny side up eggs, drizzle some oil in a large non stick saucepan over a med heat. Once warm, crack the eggs into the pan (to one side), sprinkle half the paprika over lightly, season and cook for about 3 mins or until white has set.
When the eggs have apx a min left to cook, place the smoked trout fillets in the same pan to warm. Sprinkle over the capers.
To assemble, place the avocado slices on the toasted bread slices. Flake over the warm smoked trout & capers and place the gently eggs on top. Sprinkle over the remaining paprika, chopped parsley, pumpkin & black sesame seeds.
To serve, drizzle over a little lemon juice and olive oil.
I had this as a post workout lunch but it could make for a super nutritious breakfast as well. Enjoy!