Smoked Trout Scramble with Arugula Salad

Name: Smoked Trout Scramble with Arugula Salad
Prep time: 4 min
Cook time: 13 min
Total time: 17 min
Yield: 2
Ingredients: 200 g hot-smoked trout, flaked; 6 eggs; 80 g arugula; 2 slice dark rye bread; 1/2 shallot; 1 tbsp lemon juice; 2 tsp capers; 1 tbsp extra-virgin olive oil; 1 tsp Dijon mustard; 15 ml milk; 10 g butter; 2 pinch salt

This smoked trout scramble makes a fast, satisfying breakfast or brunch with creamy eggs, rich flaky fish, and a bright peppery arugula salad. Served on toasted rye bread, it feels elegant enough for guests but is easy enough for a weekday morning.

Servings2 Portions

Prep Time4 Mins

Cook Time13 Mins

Difficulty

Easy

Ingredients

hot-smoked trout, flaked
200 g
eggs
6
arugula
80 g
dark rye bread
2 slice
shallot
0.5
lemon juice
1 tbsp
capers
2 tsp
extra-virgin olive oil
1 tbsp
Dijon mustard
1 tsp
milk
15 ml
butter
10 g
salt
2 pinch

Step-by-Step Instructions

In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, and a small pinch of salt. Add the sliced shallot, capers, and arugula, but wait to toss the salad until just before serving so the leaves stay crisp.

Crack the eggs into a bowl, add the milk and a pinch of salt, and whisk until smooth. Melt the butter in a nonstick frying pan over low to medium heat, then pour in the eggs. Cook gently, stirring often with a spatula, until the eggs are softly set and still creamy.

While the eggs cook, toast the rye bread and place one slice on each plate. Toss the arugula salad, spoon the scrambled eggs over the toast, and top with the flaked smoked trout. Serve the salad alongside right away.

Chef's Tips

Hot-smoked salmon works well if trout is unavailable. Keep the heat gentle when scrambling the eggs to prevent them from turning dry, and dress the arugula at the last minute for the freshest texture. This dish is best eaten immediately, but any leftover salad can be stored separately in the refrigerator for up to 1 day.