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INGREDIENTS (serves 4)

• 8 large eggs
• 4 slices cold-smoked trout
• 120g goat cheese
• 20 cl cooking cream
• 1 bunch dill
• Salt, black pepper, and truffle oil (optional)

METHOD

Prepare the ingredients:
Slice the cold-smoked trout into strips, saving 4 strips for decoration. Cut the goat cheese into small cubes.

Warm the cream:
In a saucepan, heat the cooking cream with the goat cheese cubes over medium heat for about 5 minutes, stirring regularly.

Assemble the portions:
Divide the trout strips and cream into 4 ramekins. Crack 2 eggs into each ramekin, and season with salt and pepper to taste.

Baking:
Bake the ramekins in a preheated oven at 180°C for 12-15 minutes, until the egg whites are set.

Serve
Garnish the ramekins with the reserved trout strips, sprigs of dill, and, if desired, a bit of black pepper and salt. Serve with toast and a few drops of truffle oil.

Enjoy your meal!

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EGGS BENEDICT WITH COLD-SMOKED TROUT

POTATOES STUFFED WITH SHEEP CHEESE AND SMOKED CARP

INGREDIENTS (serves 4):

• 4 slices toast bread
• 1 bunch of chives
• 4 eggs
• 2 egg yolks
• 150g salted butter
• 1 tbsp oil
• 1 tbsp lemon juice
• 4 slices cold-smoked trout
• 2 tbsp white vinegar

METHOD

Poach the eggs:
In a saucepan, heat 2 litres of water and add the white or alcohol vinegar. Crack each egg into a cup, then carefully slide it into the simmering water. Let the eggs cook for 2 minutes, then remove them with a slotted spoon and place them on a plate greased with a bit of oil.

Prepare the sauce:
In a deep bowl, whisk the 2 egg yolks with 4 tablespoons of water over low heat until creamy. Remove from heat, add the butter cut into cubes, and whisk continuously (in a figure-eight motion to create a smooth cream). Add the lemon juice and leave the sauce at room temperature.

Toast the bread
Cut the crusts off the toast or shape it using a round cutter. Toast the pieces lightly in a toaster.

Serve
On each piece of toasted bread, place a slice of smoked trout, followed by one poached egg. Drizzle with the prepared sauce and garnish with chopped chives.

Serve immediately.

Enjoy your meal!

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MINI MOLDS WITH EGGS, COLD-SMOKED TROUT, AND GOAT CHEESE

POTATOES STUFFED WITH SHEEP CHEESE AND SMOKED CARP

INGREDIENTS (serves 6)

• 6 medium potatoes
• 300g smoked carp
• 300g sheep cheese
• 20 cl cooking cream
• 1 bunch dill
• 1 lime
• Salt, black pepper, curry

METHOD

Prepare the potatoes:
Wash and clean the potatoes. Boil them in a pot of salted water.
Let them cook for 10 minutes after the water has come to a boil, then drain
and leave them in the pot.

Prepare the filling:
In a bowl, mix the cooking cream, sheep cheese, and curry with finely chopped dill to
create a filling mixture.

Prepare the potatoes for stuffing:
Arrange the potatoes on a serving plate. Cut a slit in each potato and scoop out
the middle to create space for the filling. Mix the scooped-out potato with the
prepared filling. Use two spoons to stuff the potatoes.

Baking:
Top each stuffed potato with slices of smoked carp. Place the stuffed potatoes in a
preheated oven and bake on the grill setting for about 5 minutes or for 10 minutes at 220°C
until gratinated.

Serve
Serve the stuffed potatoes garnished with dill, a slice of lime, and season with salt and
black pepper.

Enjoy your meal!

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MINI MOLDS WITH EGGS, COLD-SMOKED TROUT, AND GOAT CHEESE

EGGS BENEDICT WITH COLD-SMOKED TROUT

INGREDIENTS (for 2 servings)

• 4 slices cold-smoked trout
• 14 pink shrimp (frozen)
• 1 grapefruit
• 1 orange
• 1/2 red onion
• 1 avocado
• Mixed young salad leaves
• Chives
• Red pepper
• 1 teaspoon mustard
• Olive oil
• Salt, black pepper to taste

METHOD:

Prepare the trout and shrimp:
Cut the smoked trout into small cubes. Peel the shrimp completely (if using fresh shrimp).

Prepare the citrus fruits:
Peel the grapefruit and orange, remove the membranes, and cut them into pieces.

Prepare the other ingredients:
Finely chop the red onion and chives. Slice the avocado in half, remove the pit, and cut it into strips.

Assemble the salad:
On two plates, arrange the mixed young salad leaves, pieces of avocado, shrimp, pieces of peeled orange and grapefruit, red onion, and finally, the smoked trout cubes.

Decoration:
Garnish with chopped chives and a little red pepper.

Make the dressing:
In a bowl, combine the citrus juice, salt, a little pepper, mustard, and 5 tablespoons of olive oil. Mix well until you get a smooth dressing.

Serving:
Drizzle the dressing over the salad and serve immediately.

Enjoy your meal!

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MINI MOLDS WITH EGGS, COLD-SMOKED TROUT, AND GOAT CHEESE

EGGS BENEDICT WITH COLD-SMOKED TROUT

INGREDIENTS (for 2 servings):

• 2 fillets of boneless fresh trout
• 1 bunch of spring onions
• 1 orange
• 1 red onion
• 1 carrot
• Cherry tomatoes
• Fresh herbs to taste (basil, rosemary,
  thyme, dill, or chives)

METHOD:

Preparing the parchment paper:
On a sheet of parchment paper, place the following as a base: sliced spring onions, orange slices, trout fillets cut in half (on a diagonal), thinly sliced carrot rounds, cherry tomatoes, fresh herbs, salt, black pepper, and olive oil.

Packets folding:
Once prepared, fold the parchment paper into a packet.

Baking:
Place the packet in a preheated oven at 180°C (350°F) to bake for 12-15 minutes.

Serving:
Кога ќе биде готово, отворете го пакетираната риба и сервирајте ја на тањир. По
Serve on a plate by simply opening the fish packet. Optionally, you can garnish with boiled potatoes.

Enjoy your meal!

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MINI MOLDS WITH EGGS, COLD-SMOKED TROUT, AND GOAT CHEESE

EGGS BENEDICT WITH COLD-SMOKED TROUT

INGREDIENTS

• 150 g Hot Smoked Salmon-Trout Fillet from ROYAL FISH
• 2 Fresh peppers (green and red)
• Cherry tomatoes (quantity upon desire)
• Red pepper flakes
• 1 Lemon
• 1 Sprig of rosemary

METHOD

The hot smoked salmon fillet from Royal Fish is a ready-to-eat product. The fillet is thawed and prepared according to individual taste.

In this recipe, the thawed fillet is served with fresh green and red peppers, cherry tomatoes and lemon. For even better taste, it can be decorated with a sprig of rosemary, thyme or any other green spice.

For complete enjoyment, pair this delicious portion filled with omega 3 fatty acids with a glass of white wine of your choice.

Have a good appetite!

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MINI MOLDS WITH EGGS, COLD-SMOKED TROUT, AND GOAT CHEESE

EGGS BENEDICT WITH COLD-SMOKED TROUT

INGREDIENTS

• 100 g Cold Smoked Salmon-Trout from ROYAL FISH
• Green lettuce
• Cherry tomatoes
• Sesame

METHOD

First, the lettuce is chopped into a salad, then, chop the cherry tomatoes in half and add to the already prepared lettuce salad.

After we prepare the salad, the cold smoked salmon trout of ROYAL FISH are cut into smaller pieces and added into the salad.

Finally, sprinkle the recipe with sesame seeds.

In a quick and simple way on your table you will have a fresh, healthy and delicious salad with the unique home-made products of ROYAL FISH.

A recipe full of vitamins!

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MINI MOLDS WITH EGGS, COLD-SMOKED TROUT, AND GOAT CHEESE

EGGS BENEDICT WITH COLD-SMOKED TROUT

INGREDIENTS

• 100 g Cold Smoked Salmon-Trout from ROYAL FISH
• 1/2 Onion
• 1 Tomato
• Bread
• Rosemary

METHOD

First, chop the onion and tomato into small pieces. The Cold Smoked Salmon Trout from ROYAL FISH is also cut into small pieces. Make a mixture with the previously prepared ingredients.

Meanwhile, cut slices of bread into small triangles.

The prepared mixture is applied evenly all over the triangle bread pieces and finally decorated with sprigs of rosemary or other green spice of your choice.

Taste the beautiful and delicious bruschette with the exclusive ROYAL FISH product. You will be surprised by the unique taste.

For complete enjoyment, serve them with a glass of white wine of your choice.

Have a good appetite!

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MINI MOLDS WITH EGGS, COLD-SMOKED TROUT, AND GOAT CHEESE

EGGS BENEDICT WITH COLD-SMOKED TROUT

INGREDIENTS

• 200 g Cold Smoked Boneless Carp Fillet of ROYAL FISH
• 100 g Sour cream for cooking
• Corn
• Cherry tomato
• 1/4 Lemon
• Garlic
• Salt
• Red pepper

METHOD

Firstly, the Cold Smoked and Boneless Carp Fillet is grilled.

Meanwhile, put the sour cream in a blender. Add 1 clove of garlic, salt, black pepper, and a tablespoon of lemon juice.

All this is blended in order to obtain a sauce.

Coat the carp fillet with the already prepared sauce and decorate it with cherry tomatoes, corn and lemon. Place a sprig of rosemary on top as a decoration.

For complete enjoyment, pair this delicious portion filled with omega 3 fatty acids with a glass of white wine of your choice.

Have a good appetite!

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MINI MOLDS WITH EGGS, COLD-SMOKED TROUT, AND GOAT CHEESE

EGGS BENEDICT WITH COLD-SMOKED TROUT

INGREDIENTS

• 100 g Cold Smoked Salmon-Trout from ROYAL FISH
• Sour cream
• Cucumber
• Round slices of bread
• 1 Carrot

METHOD

Firstly, shape the bread into small buns with the help of round molds.

Place a cucumber that has already been cut before into circles on the already formed buns. Add sour cream on top of the cucumber.

When all this is ready, add the ready-to-eat slices of salmon trout from ROYAL FISH as a crown. As a final decoration, use a carrot which is previously grated and distribute it all over the portion.

In the end, you get delicious canapés that are good for the eyes, and even more delicious in the taste.

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MINI MOLDS WITH EGGS, COLD-SMOKED TROUT, AND GOAT CHEESE

EGGS BENEDICT WITH COLD-SMOKED TROUT

INGREDIENTS

• 150 g Fresh, Boneless Salmon-Trout Fillet from ROYAL FISH
• Beets
• 1 Garlic clove
• Corn
• 1/2 Lemon
• Cherry tomatoes
• 2-3 Olives
• 1/4 F resh, red pepper
• Mustard

METHOD

Firstly, grill the Fresh boneless salmon trout. Meanwhile, roast the beets.

Then, add the boiled beets in a blender together with a clove of garlic, a teaspoon of mustard, a little salt, black pepper and a small cup of water. Blend all ingredients until a thick mixture is obtained.

The obtained beet pesto prepared in this way is served together with the previously grilled fish.

Finally, decorate the portion with olives, cherry tomatoes, lemon and fresh red pepper.

For complete enjoyment, pair this delicious portion filled with omega 3 fatty acids with a glass of white wine of your choice.

Have a good appetite!

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MINI MOLDS WITH EGGS, COLD-SMOKED TROUT, AND GOAT CHEESE

EGGS BENEDICT WITH COLD-SMOKED TROUT

INGREDIENTS

• 1 California trout from ROYAL FISH
• Cherry tomato
• 1 Carrot
• 1 Potato
• Red pepper
• Lemon
• 5-6 Cloves of garlic
• Olive oil
• 3 Tablespoons sour milk

METHOD

Grill the California trout on a hot plate. After the fish is removed from the hob, add the previously chopped carrots, peppers, tomatoes and potatoes on the same plate and add salt and black pepper. Grill them

In the meantime, prepare the sauce by adding garlic cloves, sour milk, 1 tablespoon of olive oil and salt in a blender. Blend everything and you will obtain a white sauce.

Serve the previously roasted trout in the obtained white sauce and roasted vegetables. Enjoy with a glass of white wine of your choice.

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MINI MOLDS WITH EGGS, COLD-SMOKED TROUT, AND GOAT CHEESE

EGGS BENEDICT WITH COLD-SMOKED TROUT

INGREDIENTS

• 150 g Fresh Boneless Salmon-Trout fillet from ROYAL FISH
• 200 g Sour cream for cooking
• 1/2 Avocado
• 100 g Peas
• Corn
• Cherry tomato
• 1/2 Lemon
• 1 Sprig of thyme
• 25 g Butter

METHOD

Firstly, grill the Fresh boneless salmon trout fillet. Put the sour cream in a blender, add 100 g of peas and avocado. Then season with salt and black pepper and finally add 25 g of butter. Blend all ingredients.

Meanwhile, shape, fold or roll the previously grilled trout fillet.

Serve with the obtained green sauce and decorate the portion with cherry tomato, lemon and a sprig of thyme.

Enjoy this delicious and healthy recipe!

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MINI MOLDS WITH EGGS, COLD-SMOKED TROUT, AND GOAT CHEESE

EGGS BENEDICT WITH COLD-SMOKED TROUT