Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 1 bunch Lollo Rosso or Lollo Bionda
- 1 pack trout fillet (s), smoked
- 8 quail egg (s)
- chives
- 8 pumpernickels
- some butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the lettuce and shake dry.
- Cut the trout fillets into round pieces.
- Melt some butter in the pan and don`t let it get too hot. Beat the eggs one by one in the pan and fry them into small fried eggs.
- Wash the chives, shake dry and cut the stalks into short pieces.
- Spread a thin layer of butter on the pumpernickels and decorate with a little lettuce. Put a piece of trout on each taler. Then carefully place a fried egg on top of each. Season with salt and pepper and garnish with chives.
- Serve warm or cold.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below