Serves: 2
- Ingredients
-
3 radishes, thinly sliced -
2 marinated artichoke hearts, flaked -
2 handfuls of fresh mixed herbs (e.g., tarragon, chives, dill, flat-leaf parsley, watercress, celery leaves) -
Mustard Vinaigrette -
4 eggs -
2 tbsp coconut cream -
2 chives, finely chopped -
Sea salt and freshly ground black pepper -
1 tbsp coconut oil or other good-quality fat -
1/2 lb smoked trout, flaked
Gently toss the radishes, artichokes, and herbs in a small bowl with the Mustard Vinaigrette. Whisk the eggs, coconut cream, and chives in a bowl and season with salt and pepper. Melt the oil in a nonstick frying pan over medium heat, pour in the egg mixture, and stir gently with a wooden spoon for two to three minutes, until the eggs are set.
Divide the eggs between two plates and top with the trout and the herb salad. Serve with lemon wedges.
