Waitrose

Smoked trout with spinach and poached egg

Ingredients

500g essential Waitrose spinach

4 tbsp essential Waitrose low fat natural yogurt

2 tbsp chopped tarragon or parsley

4 eggs

4 hot smoked trout fillets

Method

  1. Wash 500g essential Waitrose spinach and place in a large pan; cover and cook over a low heat until wilted.
  2. Meanwhile, mix together 4 tbsp essential Waitrose low fat natural yogurt with 2 tbsp chopped tarragon or parsley.
  3. Poach 4 eggs, then microwave 4 hot smoked trout fillets,following packet instructions. Serve the trout on a bed of wilted spinach, topped with a poached egg and a spoonful of tarragon or parsley yogurt sauce.
Smoked trout with spinach and poached egg
  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Total time: 20 minutes 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 866.088kJ
207kcals
Fat 9.7g
Saturated Fat 2.5g
Carbohydrate 4.9g
Sugars 4.4g
Salt 1.5g

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5 stars

Average user rating Based on 1 rating

This recipe was first published in Fri Mar 25 10:03:00 GMT 2011.