30min 2 ppl
Hot-Smoked Trout, Quinoa & Crispy Kale
15 minutes
2 people
Easy
15 min · 6 steps
Easy: ≤30 min and ≤6 steps
678 kcalper person
Protein 42g
Carbs 43g
Fats 36g
About this dish
A vibrant, nutritious bowl featuring flaky hot-smoked trout, fluffy quinoa, crispy oven-baked kale, toasted hazelnuts, fresh radishes and a zesty lemon-chive finish.
Allergy Info
Fish, Tree Nuts
Diet Info
Meat
Ingredients
Fresh Produce
- Kale40 g
- Lemon1
- Radishes60 g
- Fresh Chives1 handful
Fish & Seafood
- Hot-Smoked Trout Filletsskin on2 fillets
Dried Goods
- Hazelnuts20 g
- Ready-To-Eat Quinoa250 g
Spices & Seasonings
- Sea Saltto taste
- Black Pepperto taste
Oils & Condiments
- Olive Oil2 tsp
Utensils
- Baking tray
- Baking parchment
- Medium frying pan
- Wooden spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Zester / grater
- Food thermometer
Method
1
Trim the radishes and thinly slice them. Finely chop the chives. Cut half the lemon into wedges and set aside.
Approx. 3 minutes
2
Preheat the oven to 200°C / fan 180°C / gas mark 6. Place the kale on one side of a lined baking tray and the hazelnuts on the other side. Drizzle the kale with 1 tsp oil and season with a pinch of sea salt.
Approx. 2 minutes
3
Add the trout fillets to the same baking tray. Bake in the oven for 5–8 minutes, or until the trout is hot (internal temperature should reach 63°C / 145°F when checked with a thermometer) and the kale is crisp.
Approx. 8 minutes
4
Heat a medium frying pan with 1 tsp oil over medium-high heat. Add the quinoa and break it up with a wooden spoon. Add a splash of water and cook for 2–3 minutes, until piping hot.
Approx. 3 minutes
5
Transfer the quinoa to a mixing bowl. Add the zest from the lemon and season with sea salt and black pepper.
Approx. 1 minutes
6
Serve the kale topped with the quinoa, sliced radishes and chives. Flake the trout over the top. Squeeze the juice from half the lemon over the dish (or serve on the side). Garnish with the hazelnuts and remaining chives, and serve with the lemon wedges.
Approx. 2 minutes
