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INGREDIENTS
- 50 g smoked trout
- 100 g Greek yogurt
- 2 eggs
- a pinch of paprika powder
- 50 g butter
- a pinch of turmeric
- a pinch of cumin
- salt
- pepper
- 10 g dill
INSTRUCTIONS
- 1Mix the yogurt with chopped garlic, olive oil, cumin, and dill.
- 2Prepare poached eggs. In a small pot, heat water with vinegar to a boil. Crack the eggs into a small bowl or ladle, and once the water starts boiling, stir a vortex in the center, gently pour the eggs into it, and let them cook for 3 minutes. Carefully remove them and dry on a paper towel.
- 3Melt the butter and gently heat the paprika with turmeric and cumin over low heat. Place the yogurt cream on a plate, add the poached eggs, drizzle with warm flavored butter, and sprinkle with chopped dill. Serve with rosemary focaccia.
