Ingredients:

• 4oz hot-smoked trout 
• 2 cups of arugula 
• 1 avocado
• 2 eggs
• 1/4 cup of apple cider vinegar
• Olive oil 
• Salt & pepper 

Instructions: 

• Remove hot-smoked pack from the fridge and let sit for 20 minutes
• Slice avocado into thin pieces 
• Place a handful of arugula onto plate 
• Remove hot-smoked from pack and flake small pieces onto arugula
• To prepare your poached eggs, make sure to poach one at a time
• Crack egg into very fine strainer to remove excess liquid, then pour egg into a small bowl 
• Bring a small pot of water to a boil and add 1/4 cup of apple cider vinegar
• Bring heat down to low
• Create a swirling vortex in the water and drop egg in the center 
• Remove egg from water after 2 and a half minutes 
• Place egg on top of the hot-smoked trout and drizzle with olive oil 
• Season with salt, pepper and lemon to taste
• Enjoy!