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A vibrant high protein smoked trout brunch platter featuring hot-smoked trout, jammy eggs, fresh greens, capers, hazelnuts, and a creamy whipped feta & dill drizzle.

High Protein Smoked Trout Brunch Platter

myrecipe
This elegant and satisfying high-protein smoked trout brunch platter offers a delightful combination of textures and flavors. Designed to impress with minimal effort, it features smoky fish, jammy eggs, and a vibrant whipped feta and dill drizzle, perfect for a leisurely meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 23 minutes
Total Time 48 minutes
Course Breakfast, Brunch
Cuisine Mediterranean
Servings 4 servings
Calories 450 kcal

Equipment

  • mini food processor
  • immersion blender
  • Small saucepan
  • bowl
  • small, dry skillet
  • serving platter

Ingredients
  

For the Platter:

  • 2 large eggs
  • 5.6 oz baby gem lettuce (160g)
  • 5.3 oz puy lentils cooked and cooled to room temperature
  • 5.6 oz cucumber (160g), sliced
  • 1 oz capers (30g)
  • 7 oz smoked trout (200g), flaked or sliced
  • 0.35 oz fresh parsley (10g), finely sliced
  • 2.1 oz hazelnuts (60g), roughly chopped

For the Whipped Feta & Dill Drizzle:

  • 4 oz feta cheese crumbled
  • 3 tbsp Greek yogurt
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh dill chopped
  • 1 tsp lemon juice
  • Freshly cracked black pepper

For a Classic Sumac Vinaigrette (Optional Dressing):

  • 4 tbsp extra virgin olive oil
  • 1 clove garlic grated
  • 2 tsp sumac
  • 1 lemon juiced

Instructions
 

Preparing the Creamy Drizzle and Eggs

  • To make the drizzle, combine the crumbled feta, Greek yogurt, olive oil, fresh dill, and lemon juice in a mini food processor or a bowl, using an immersion blender. Blend until the mixture is smooth and creamy, then season it with freshly cracked black pepper to your taste. If you don't have a blender, whisk vigorously in a bowl until mostly smooth and set aside.
  • Bring a small saucepan of water to a rolling boil. Gently lower the eggs into the water, one at a time, and cook them for precisely 7 minutes for a jammy yolk. Immediately transfer the cooked eggs to a bowl filled with ice water for at least 3 minutes to halt the cooking process. Carefully peel each egg and slice it in half.

Toasting the Hazelnuts

  • While your eggs are cooking, place the hazelnuts in a small, dry skillet over medium heat. Toast them for 3-4 minutes, tossing them frequently, until they become fragrant and lightly golden. This step enhances their nutty flavor and crunch.

Assembling the Platter

  • Begin by arranging the crisp baby gem lettuce leaves across your chosen serving platter, creating a vibrant green base.
  • Next, arrange the cooled Puy lentils, thinly sliced cucumber, flaky smoked trout, and briny capers in distinct sections over the lettuce base. Place the halved jammy eggs on top, adding a pop of color and rich texture.
  • Finally, generously drizzle the creamy Whipped Feta & Dill Drizzle all over the platter, allowing it to drizzle over the ingredients. Finish with a generous sprinkle of the toasted hazelnuts and finely sliced fresh parsley for an aromatic and visual flourish. Serve immediately.

Notes

The Art of the 'Jammy' Egg: Achieving a 7-minute cook time followed by an ice bath ensures a perfect soft, custard-like yolk and easier peeling.
Platter Composition: Arrange ingredients for visual contrast, keeping wet items separate from crunchy ones until serving. Mound lentils and nestle eggs for height and visual interest.
Choosing Smoked Trout: Hot-smoked trout is recommended for its firm, flaky texture that complements other platter components.
Room Temperature Trout: Allow smoked trout to sit at room temperature for 15-20 minutes before serving to enhance its flavors.
Make-Ahead: Cook lentils, slice vegetables, and prepare the feta drizzle a day in advance, storing components separately in the refrigerator. Eggs can be boiled ahead, but peel just before serving for the freshest look.
Storage: Store leftover components separately in the refrigerator for up to 2 days. Do not store the entire assembled platter, as lettuce will wilt and textures will diminish.
Pro Tips for Success:
  • Chill the whipped feta drizzle for deeper flavors.
  • Serve with toasted sourdough bread.
  • Add small bowls of cornichons or pickled red onions for extra crunch and acidity.
  • Garnish with fresh dill or parsley just before serving for fresh aroma and vibrant color.
Common Mistakes to Avoid:
  • Assembling Too Early: Avoid assembling more than 30 minutes before serving to prevent wilting and texture loss.
  • Overpowering Flavors: Be cautious with strong cheeses; offer them on the side if desired, as they can overwhelm the smoked trout.
  • Forgetting to Toast Nuts: Toasting nuts enhances their flavor and crunch – don't skip this easy step!
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 38gFat: 30gSaturated Fat: 10gCholesterol: 180mgSodium: 700mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 10mg
Keyword Baby Gem Lettuce, Brunch Platter, Capers, Charcuterie Board, Hazelnuts, Healthy Brunch Idea, high protein breakfast, Hot-smoked trout, Jammy Eggs, Lemon Vinaigrette, Mediterranean Cuisine, Omega-3, Pescatarian, Puy Lentils, Smoked Trout, Sumac Dressing
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