Hot-Smoked & Poached Egg Salad

Hot-Smoked & Poached Egg Salad

Serves: 2

Time: 20 minutes


  • 4oz hot-smoked trout lox
  • 2 cups of arugula 
  • 1 avocado
  • 2 eggs
  • 1/4 cup of apple cider vinegar
  • Olive oil 
  • Salt & pepper 


  • Remove hot-smoked pack from the fridge and let sit for 20 minutes
  • Slice avocado into thin pieces 
  • Place a handful of arugula onto plate 
  • Remove hot-smoked from pack and flake small pieces onto arugula 

Prepare 1 poached egg at a time

  • Crack egg into very fine strainer to remove excess liquid, then pour egg into a small bowl 
  • Bring a small pot of water to a boil and add 1/4 cup of apple cider vinegar
  • Bring heat down to low
  • Create a swirling vortex in the water and drop egg in the center 
  • Remove egg from water after 2 and a half minutes 
  • Place egg on top of the hot-smoked trout and drizzle with olive oil 
  • Season with salt, pepper and lemon to taste
  • Enjoy! 
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