Curried rice with smoked trout

Ingredients:

• 4 large eggs
• 1.5 tbsp. l. olive oil
• 1 small onion, finely chopped
• 2 tsp curry powder
• 3 plum tomatoes, chop finely
• 1.5 tbsp. basmati rice
• Coarse salt and freshly ground pepper
• 1/4 cup finely chopped fresh cilantro
• 4 cups chopped mixed lettuce or baby spinach
• Juice of 1/2 lemon
• 120 g smoked trout, separated into fibers

Preparation:

1. Place the eggs in a medium saucepan and cover with water by 5 cm. Bring to a boil, then remove from the heat and let sit for 10 minutes. Place in a bowl of melted water and cool completely.
2. Meanwhile, in a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the onion and curry seasoningCook, stirring constantly, until the onion is soft, about 4 minutes. Add the tomatoes and rice and cook for 2 minutes.
   
   Add 2.5 cups water, 1/2 teaspoon salt, and pepper to taste. Bring the mixture to a boil, then cover and reduce heat to low; cook until most of the liquid is absorbed by the rice, about 15 minutes. Remove the pan from the stove and let the rice sit, covered, for 5 minutes. Stir in the cilantro and season with salt and pepper.
3. Peel the eggs and cut into quarters. In a bowl, toss the lettuce leaves with lemon juice and the remaining 1/2 tablespoon of olive oil. Season the salad with salt and pepper to taste. Divide the rice among plates and top with smoked onion. trout and eggs. Serve with salad.