Go Back
A vibrant Smoked Trout Brunch Platter with jammy eggs, sliced radishes, and fresh dill on a large serving tray.

Smoked Trout Brunch Platter with Sumac Dressing

Print Recipe Pin Recipe
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 a saucepan of boiling water and cook for 9 minutes for a medium-hard yolk. Immediately transfer to an ice bath, cool completely, peel, and slice into halves.
  2. Prepare the dressing by whisking together the olive oil, lemon juice, ground sumac, honey, sea salt, and black pepper in a small bowl until emulsified.
  3. Arrange the sliced cucumber, radishes, and shaved red onion across a large serving platter to create a base.
  4. Gently flake the smoked trout fillets into large, bite-sized pieces and distribute 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.