· 2 large eggs· 1 head of Little Gem lettuce, leaves separated· 1/2 Persian cucumber, sliced· 4 very thin slices red onion· 3 ounces smoked trout, coarsely flaked· 1/2 cup cooked quinoa or other grain· 2 tablespoons extra-virgin olive oil· 1 tablespoon drained capers· 1/4 teaspoon finely grated lemon zest· 1 tablespoon plus 2 teaspoons fresh lemon juice· 1/2 cup plain Greek yogurt· Chopped dill (for serving)
Step 1Preparation Carefully lower eggs into a small saucepan of gently boiling water; cook 10 minutes. Transfer to a bowl of ice water and let cool; drain. Peel eggs; thinly slice.Step 2Toss lettuce, cucumber, onion, smoked trout, quinoa, oil, capers, and 1 Tbsp. lemon juice in a large bowl to combine; season with salt and pepper.Step 3Mix yogurt, lemon zest, and remaining 2 tsp. lemon juice in a small bowl; season with salt. Divide lemon yogurt between 2 bowls and mound salad over. Top with egg slices and dill.