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Classic British dishes updated for the modern American cook.

British Bites: Smoked Trout and Egg Scramble

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[Photograph: Sydney Oland]

Smoked fish is a popular ingredient throughout Britain. You can find dishes containing it gracing tables at any hour of the day, but the delicate flavor of smoked trout is most often found paired with eggs as a light meal in the morning or early afternoon. Having a nice dish of trout and eggs over a piece of toast can be a good option if you're just not in the mood for a full country breakfast.

Smoked trout can be a tad difficult to find, but once you've had it gently warmed in soft scrambled eggs, you'll make sure to pick it up whenever you have the opportunity. Ask at your fish counter, or at any specialty market; most places should be able to get it in stock for you.

The essential part of this dish is that the eggs are as softly cooked as you can manage them. Adding the flaked trout when the eggs are still in a mostly liquid state allows the trout to warm through without overcooking the eggs. Make sure there is a big pot of tea, or even a glass of light ale, to go alongside this recipe.

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)

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