BREAKFAST SALAD WITH SMOKED TROUT AND QUINOA

Breakfast Salad with Smoked Trout and Quinoa image

Provided by Chris Morocco

Yield 2 servings

Number Of Ingredients 12

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

Steps:

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.