Quick & Healthy Trader Joe's Smoked Trout Breakfast Plate

Name: Quick & Healthy Trader Joe's Smoked Trout Breakfast Plate
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: Modern American
Ingredients: 1 package Smoked Trout (Trader Joe's) (Approximately 6 oz (170g)); 2 tablespoons Kewpie Mayonnaise (For the trout dip); 2 tablespoons Capers (1 tbsp for dip, 1 tbsp for salad); 1/2 medium Lemon (Zest and juice); 1/4 teaspoon Salt (To taste); 1/4 teaspoon Black Pepper (Freshly ground, to taste); 1 medium Fennel Bulb (Thinly sliced); 2 large Celery Stalks (Thinly sliced); 1/4 small Red Onion (Thinly sliced); 1/2 small Cucumber (Diced or sliced); 1/2 cup Sungold Tomatoes (Halved or quartered); 2 slices Sourdough Bread (Or your preferred toast bread); 2 Large Eggs (For jammy eggs); 1/4 cup Fresh Dill (Packed, for dill oil); 1/4 cup Olive Oil (Extra virgin, for dill oil)

Enjoy a delicious and healthy breakfast plate featuring smoked trout dip, a fresh fennel and celery salad, soft jammy eggs, and crispy toast, all made from a quick fridge clean-out. This recipe is perfect for a satisfying meal after a long week or when you need something easy and nutritious.

#Breakfast

#Easy Recipe

#Healthy Meal

#Trader Joe's

#Smoked Fish

#Eggs

#Clean Out Fridge

#Quick Cook

Finished Smoked Trout Breakfast Plate

Recipe Information

15m

Prep Time

10m

Cook Time

25m

Total Time

Servings

Easy

Modern American

English

Nutrition (per serving)

650

Calories

35g

Protein

40g

Carbs

40g

Fat

Close-up of Smoked Trout Dip

Ingredients

Servings: 1

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Fresh Fennel and Celery Salad

Instructions

0/6 completed

1
Prepare the Dill Oil: In a small blender or food processor, combine fresh dill and olive oil. Blend until smooth. Set aside.
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1m
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Prepare the Dill Oil: In a small blender or food processor, combine fresh dill and olive oil. Blend until smooth. Set aside.
1m
Blending briefly helps the dill release its flavor without becoming bitter.
2
Cook the Jammy Eggs: Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for 6.5-7 minutes for jammy yolks. Immediately transfer to an ice bath to stop cooking. Peel once cool.
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8m
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Cook the Jammy Eggs: Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for 6.5-7 minutes for jammy yolks. Immediately transfer to an ice bath to stop cooking. Peel once cool.
8m
An ice bath prevents overcooking and makes peeling easier.

3
Make the Smoked Trout Dip: In a small bowl, flake the smoked trout. Add Kewpie mayonnaise, 1 tablespoon capers, lemon zest, a squeeze of lemon juice, salt, and black pepper. Mix well until combined. Taste and adjust seasoning.
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3m
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Make the Smoked Trout Dip: In a small bowl, flake the smoked trout. Add Kewpie mayonnaise, 1 tablespoon capers, lemon zest, a squeeze of lemon juice, salt, and black pepper. Mix well until combined. Taste and adjust seasoning.
3m
Kewpie mayo adds a unique rich and tangy flavor to the dip.
4
Prepare the Fennel and Celery Salad: In a medium bowl, combine thinly sliced fennel, celery, red onion, diced cucumber, sungold tomatoes, and 1 tablespoon capers. Drizzle with a little olive oil and lemon juice, season with salt and pepper, and toss gently.
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5m
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Prepare the Fennel and Celery Salad: In a medium bowl, combine thinly sliced fennel, celery, red onion, diced cucumber, sungold tomatoes, and 1 tablespoon capers. Drizzle with a little olive oil and lemon juice, season with salt and pepper, and toss gently.
5m
Slice vegetables thinly for a more delicate and refreshing salad texture.
5
Toast the Sourdough Bread: Toast your sourdough bread slices to your desired crispness.
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2m
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Toast the Sourdough Bread: Toast your sourdough bread slices to your desired crispness.
2m
For extra flavor, lightly butter the toast after it comes out of the toaster.

6
Assemble the Breakfast Plate: Arrange the toasted sourdough, a generous dollop of smoked trout dip, the fennel and celery salad, and the halved jammy eggs on a plate. Drizzle the dill oil over the eggs and salad. Serve immediately.
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2m
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Assemble the Breakfast Plate: Arrange the toasted sourdough, a generous dollop of smoked trout dip, the fennel and celery salad, and the halved jammy eggs on a plate. Drizzle the dill oil over the eggs and salad. Serve immediately.
2m
Garnish with extra fresh dill or a lemon wedge for a pop of color and freshness.