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A vibrant smoked trout brunch platter with sliced cucumbers, radishes, jammy eggs, and fresh dill.

Smoked Trout Brunch Platter with Sumac Dressing

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 345
Ingredients Method

Ingredients
  

  • 300 g smoked trout fillets, skin removed
  • 4 large egg s
  • 1 large English cucumber, thinly sliced
  • 6 radishes , mandoline-sliced
  • 1/4 small red onion, shaved
  • 2 tablespoons nonpareil capers, drained
  • 1/4 cup fresh dill sprigs
  • 3 tablespoons extra -virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground sumac
  • 1/2 teaspoon hone y
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • Toasted rye bread or seeded crackers for serving

Method
 

  1. Place eggs in boiling water for nine minutes. Move to an ice bath. Peel and slice.
  2. Whisk oil, lemon, sumac, honey, salt, and pepper in a bowl.
  3. Arrange cucumber, radishes, and red onion on a large platter.
  4. Flake the trout into large pieces. Place them over the vegetables.
  5. Nestle the halved eggs among the trout and vegetables.
  6. Scatter the capers and fresh dill sprigs over the platter.
  7. Drizzle the sumac dressing evenly over all components.
  8. Serve immediately with toasted rye bread or crackers on the side.