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.
- Yield:serves 4
- Active time: 20 minutes
- Total time:20 minutes
- 12 eggs, beaten
- 1/2 cup milk
- 2 tablespoons butter, plus more for toast
- 8 ounces smoked trout or salmon, skin removed and meat flaked into bite-sized pieces
- 4 slices bread, toasted and buttered
- 4 scallions, thinly sliced
- Kosher salt and cracked black pepper
Combine eggs and milk in a large bowl. Melt butter in a large skillet over medium low heat; when butter has melted, add eggs and cook stirring often with a spatula.
Once eggs begin to thicken and come away from the pan, add smoked trout and gently incorporate into eggs. When eggs are still very soft, remove from heat and season to taste with salt and pepper.
Place each piece of toast on a plate then divide eggs over the toast; top with sliced scallions and serve immediately.