Smoked Trout Rye Breakfast Plate

• 120 g hot-smoked trout, flaked — Hot-smoked trout
• 100 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 70 g rye bread (2 slices) — Plain rye bread
• 90 g cucumber, sliced — Cucumber with peel
• 80 g apple, sliced — Fresh apple with skin
• 7 g dill, chopped — Fresh dill
• 12 g lemon juice — Fresh lemon juice
• 0.5 g black pepper — Ground black pepper

Method

1. 1Make the dill yogurtWhisk the Greek yogurt, dill, lemon juice, and black pepper for 30 seconds.30 secLook for: The sauce is smooth and evenly flecked with dill and pepper.
2. 2Flake the smoked troutSeparate the ready-to-eat trout into broad flakes, checking carefully for any stray bones.Look for: The trout remains in moist broad pieces and contains no visible bones.Safety: Keep the smoked trout chilled and use clean utensils.
3. 3Lightly dress the troutFold one spoonful of dill yogurt through the trout without mashing the flakes.Look for: The flakes have a thin coating and still hold their shape.
4. 4Prepare the cucumber and applePat the cucumber and apple dry and arrange them in separate sections of the plate.Look for: Both components look crisp and leave no moisture on the plate.
5. 5Add the rye breadPlace both rye slices beside the vegetables without letting the bread touch wet ingredients.Look for: The bread remains dry and sturdy.
6. 6Complete the breakfast plateAdd all the dressed trout and spoon the remaining dill yogurt beside it.Look for: The bread, trout, vegetables, and sauce remain in distinct sections.
7. 7Serve or pack coldServe immediately, or seal the sauce separately and keep the complete plate chilled until eating.Look for: The bread stays sturdy and the cucumber and apple remain crisp.Safety: Do not leave smoked fish or yogurt above 40°F for more than 2 hours.