Smoked trout scramble

AT A GLANCE

  • Serves 4 people

Scrambled eggs make the perfect base for any number of flavour combinations - here we've gone for the richness of hot-smoked trout offset by fragrant herbs and spicy sriracha for a breakfast guaranteed to please. A handful of roasted salted peanuts would be an excellent addition if you have them to hand.

  • 8 eggs
  • 250 ml (1 cup) pouring cream
  • Finely grated rind and juice of 1 lime, plus extra lime cheeks to serve
  • 2 tbsp vegetable oil
  • 200 gm hot-smoked trout
  • Bean sprouts, coriander, mint, thinly sliced spring onion and sriracha sauce, to serve
01   Whisk eggs, cream, rind and juice in a bowl to combine, and season generously to taste. Heat oil in a large non-stick frying pan over medium heat, add egg mixture and cook, gently stirring occasionally, until egg is just set (3-4 minutes).
02   Top scrambled egg with flaked trout, bean sprouts, coriander, mint and spring onion, drizzle with sriracha and serve with lime cheeks.

Topics:

CREAM, TROUT, FAST, EGGS, WINTER

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES AND GERALDINE MUÑOZ

Drinking Suggestion:

BLANC DE BLANCS CHAMPAGNE , suggested by MAX ALLEN

FEATURED IN

June 2017

June 2017

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