Salads
Rice, egg and trout salad

Rice, egg and trout salad

It turns out that the best recipes can be created in a very spontaneous way…..no plan, just an immense urge to have something to eat. Anything! Glimpse in the fridge…disappointment,not much left except for the light!So you take out what you’ve got,mix it up, spice it up.Ta dah!

I did that the other week and it turned out that I made our fave dish! We have it at least twice a week now and just can’t get enough. I hope you will enjoy it to. Let me know if you do!

RECIPE:

SERVES: 4

INGREDIENTS:

200g basmati rice
250g trout, cooked, poached or baked, cut into pieces
5 eggs, soft boiled, cut in halves or quarters
1 tsp turmeric
2 tbsp flat leaf parsley, roughly chopped
1/2 tsp sesame seeds
handful of cashew nuts
salt and pepper

METHOD:

Throw everything on the plate,season with salt and pepper and ENJOY 🙂

NOTES:

To soft boil eggs – place them in a boiling, salt water, using the spoon and simmer for 5 minutes.

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2 komentarze


  1. Olimpia Davies

    01/08/2014 at 22:14

    to ja poproszę:-), uwielbiam takie połączenia smakowe:-)

    Reply

  2. Gosia Z.

    01/08/2014 at 23:02

    Ja zawsze na widok jajek z takim lekko miękkim żółtkiem dostaję ślinotoku 😀

    Reply

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