Main content

Scrambled eggs with smoked trout, tarragon & horseradish

There is a natural affinity between eggs and smoked fish that really cannot be beaten. I make this dish for breakfast when I am trout fishing in the mountains and we have smoked some fresh rainbow trout that we have caught. It is quick, delicious and a great way to start off a day of fishing.


  • 2 eggs

  • 0.33 cup cream

  • 10 g butter

  • sea salt

  • cracked pepper

  • 1 tablespoon caviar salmon or sturgeon

  • extra virgin olive oil

  • 0.5 cup flaked trout

  • 10 leaves tarragon torn

  • lemon juice

  • toasted bread


  • 1.

    Whisk the eggs, cream, salt & pepper in a bowl.

  • 2.

    Heat the butter & olive oil in a non-stick frying pan over a medium heat until hot, but not burnt.

  • 3.

    Pour in the egg mixture and cook stirring with a wooden spoon until just starting to firm up but still really moist

  • 4.

    Add in the trout & tarragon

  • 5.

    Place onto grilled toast and top with grated horseradish, salmon caviar & serve with a wedge of lemon.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

2 2 2 2 2
Average Rating
0 comments • 3 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now