We just got back from Washington D.C., where my husband ran the Marine Corps Marathon. Now, running isn't my cup of tea, but I think it's great that he's into it. We spent a couple of days in the capital before the race. I usually like to do a lot of sightseeing when we travel (dragging my husband around), but of course, walking around wasn't recommended before the marathon. Instead, we drank and ate out a lot. And that always makes me happy.
All week, I watched my husband eat carb-loaded food to get himself ready for his run. I, on the other hand, was trying to stay as far away from this carb-mania as I possibly could. After all, I wasn't the one running a marathon here. And I knew we'd be eating out the entire time in D.C., so I had to watch my girlish figure until then.
During that week, I came across something I had never seen before– pickled eggs. I had never even heard of pickled eggs before! Being German, I was surprised to find out that pickled eggs used to be a staple in German saloons in the United States in the 1800's. And is, in fact, still a popular bar snack in Germany today. Naturally, the pickled eggs go real well with a Lager. Not much of a surprise there– Germans will always manage to pair things up real well with their beer. And that's a good thing, in my opinion.
The idea of pickling eggs was curious to me, so I decided to give it a try. I found an easy recipe on this neat blog prairiecalifornian.com , and let the eggs soak in the vinegar and pickling spice concoction for a couple of days. After surfing the Internets a bit more about pickled eggs, I found lots of other recipes made with beet juice. The eggs looks so pretty once you halve them, like in this post on the kitchn.
I'm excited to share this pickled eggs and smoked trout on toast with you. Not only does smoked trout and pickled eggs taste real yum together, but it also provides you with ton of protein. Add some watercress to this toast and you got the whole shebang going. Watercress is rich in nutrients, antioxidants and tons of vitamins. It's like a multi-vitamin! This toast makes for a great protein-packed lunch or appetizer. Enjoy!
Pickled Egg And Smoked Trout Toast
2-3 ounces of smoked trout, flaked
1 pickled egg, chopped
2 cornichons, chopped small
8-10 watercress leaves, or more if you like
1 teaspoon shallot, finely diced
1 teaspoon of greek yogurt
1 teaspoon of good quality mayo
a drizzle of lemon juice
salt and pepper to taste
2 dashes of dill weed
1 slice of sprouted bread
make it :
In a medium bowl combine the trout and the rest of the ingredients and season with salt and pepper. Toast the sprouted bread slice, and top it with the mixture and the watercress. Voila!
PS : I like to eat this toast with extra cornichons on the side.