Rye Toasts With Smoked Trout and Scrambled Eggs
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces smoked trout or salmon fillet, cut into ¼-inch dice
- ⅓cup creme fraiche
- Juice of ¼ lemon
- 1tablespoon capers
- 1tablespoon finely diced red onion
- 2sprigs parsley, leaves picked, finely chopped
- Kosher salt
- 4thin slices bread, either a sour Nordic-style rye or soft white like brioche or challah
- 2tablespoons butter, melted
- 4eggs, lightly beaten
- 1tablespoon plus 1 teaspoon heavy cream
- 8chives, minced
- 2tablespoons trout roe or red or black caviar (optional)
Nutritional analysis per serving (4 servings)
349 calories; 22 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 26 grams protein; 888 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the fish into ¼-inch dice. In a bowl, combine the trout, creme fraiche, lemon juice, capers, red onion and parsley. Season with salt and lemon to taste. Refrigerate until ready to serve, up to 4 hours.
- Step 2
Heat oven to 180 degrees. Cut the crusts off the bread and brush both sides with melted butter. Heat a heavy skillet over medium heat. Working in two batches, brown the bread on both sides, about one minute per side. Remove and keep warm in oven.
- Step 3
In a bowl, whisk eggs, remaining melted butter, cream and ½ teaspoon salt. Heat a nonstick skillet over low heat. Add eggs and cook, stirring continuously with a spatula, until just set and no longer runny. Remove from heat, add chives and transfer the skillet to oven to keep warm.
- Step 4
Place a slice of toast on each plate. Divide trout mixture among toasts, spreading it to make an even platform for the scrambled eggs. Spoon the eggs in the center and top with a small spoonful of roe. Serve immediately.
Private Notes
Comments
I liked this a lot. Would not do the "keep warm in the oven" thing, especially for the eggs. Just be ready to go: cook, assemble and serve.
As long as the smoked fish salad component is covered and refrigerated, it can be made a day or two beforehand. The same holds true for a smoked salmon variant or, for that matter, plain old tuna fish salad. Who knows, you may want to use a bit of it for a different snack or sandwich.
This recipe looks great, however the photo does not match the description in the recipe.
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