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Peter Evans

Scrambled eggs with smoked trout, tarragon & horseradish

Scrambled eggs with smoked trout, tarragon & horseradish
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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.

Ingredients

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Method

  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.
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