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Smoked Trout with Poached Egg

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We don’t always realise how much potential seasoning has. Take salt, for instance. It’s in so many things that don’t necessarily involve a pinch straight out of the box. There are so many interesting seasoning mixes we can make to amp up the flavour but how often do we consider the texture of our salt fix. The “breakfast salt” in this recipe hits all the right notes, from a comforting Corn Flakes flavour infusion to a welcome kick of crunch. 

Smoked Trout with Poached Egg and Kellogg’s Breakfast Salt  

SERVES: 6 | PREPARATION TIME: 20 minutes | COOKING TIME: 40 minutes. 

INGREDIENTS

for the trout breakfast 

200 g Kellogg’s All-Bran Flakes 

6 eggs, for poaching 

1 ripe and ready avocado 

1 lemon juice, fresh or white wine vinegar 

2 packets Forage and Feast cold smoked trout ribbons. 

30 ml black lumpfish caviar *optional 

edible flowers 

10 chive sprigs 

50 g cream cheese 

salt to taste

black pepper to taste

for the Kellogg’s Breakfast Salt 

50 g Maldon salt 

300 g Kellogg’s Corn Flakes 

2 g dried basil 

METHOD

for the breakfast salt

Place the Kellogg’s Corn Flakes in a blender and blend to a powdery consistency, add the Maldon salt and dried basil and blend for 1 second. Store in an airtight container. 

for the smoked trout breakfast

Blend the All-Bran Flakes to a semi-fine breadcrumb consistency, and place in a bowl. Remove the skin and pip from the avocado and cut into cubes about 1.5 cm x 1.5 cm. Squeeze a generous amount of lemon juice onto the avocado cubes and season with the Kellogg’s Salt. Place a pot of water with lemon juice or vinegar in on the stove and add some salt. Bring the water to a gentle simmer and poach the eggs to the desired doneness. While the eggs are poacing start placing the salmon ribbons on the plate, and garnish with the avocado and black lumpfish roe. Place small dollops of the cream cheese on the plate and season with the Kellogg’s salt. Place the egg in the centre just before serving. 

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