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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.

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