Trout and avocado bagel
This healthy brunch dish can also double as a starter since it looks especially fancy, plus it only takes a few minutes to prep. The avocado and tuna are full of anti-inflammatory properties, while the super-simple spinach dressing provides an extra hit of muscle-boosting protein.
Ingredients
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1
trout fillet (about 130g)
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1 tsp
olive oil
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3 tbsp
natural yoghurt (0% fat)
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1
garlic clove, crushed
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6
capers, plus 1 tsp of brining liquid
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80g
baby spinach
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1 tsp
fresh chives, snipped
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1 tsp
extra-virgin olive oil
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1/2
wholemeal bagel
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1/2
avocado, stoned and finely sliced
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1/4
small cucumber, cut into rings
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1
spring onion, halved and thinly sliced lengthways
Directions
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Season both sides of the trout fillet and add the olive oil to a small frying pan. Cook the fish for 3 minutes on each side over a medium heat until the skin is crisp and the flesh is blushing. Remove, break into chunks, and keep warm.
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Meanwhile, add the natural yoghurt, garlic, capers and brining liquid, spinach, chives and extra-virgin olive oil to a blender and blitz until smooth. Adjust the seasoning if necessary and set aside.
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Toast the bagel then layer with the avocado, cucumber and trout. Garnish the plate with the spring onions and drizzle over the dressing.
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