Green Salad with Poached Egg and Trout
Trout and poached egg provide complete protein, omega-3 fats, and choline, so this salad is far more satisfying than plain greens. Broccoli, cucumber, and lettuce add fiber and volume, while the cashew sauce keeps the flavor soft without sugar or heavy dressings. It works well as a keto lunch or a light dinner with a strong balance of satiety and freshness.
First prepare cashew sour cream sauce and seed topping so everything is ready for assembly. Break broccoli (40 g) into very small florets, slice cucumbers (60 g), and dry the romaine lettuce leaves (40 g). Lightly freeze cured trout (60 g) for a short time and cut it into thin slices.
For the poached egg, bring 1 liter of water with 50 g of apple vinegar to a very gentle simmer. Lower egg (50 g) into the water carefully and cook it for 4 minutes until the white is fully set while the yolk stays soft inside. Transfer the egg to cold water for 20-30 seconds and pat it dry.
Combine romaine lettuce (40 g), cucumbers (60 g), and broccoli (40 g) in a bowl, add cashew sour cream sauce (30 g), and season with salt and black pepper to taste. Arrange the salad on a plate, place the trout (60 g) over the top, set the poached egg in the center, and finish the dish with seed topping (10 g).
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