For greasing:butter250 gmsmoked trout (about 2 fillets), coarsely flaked100 gm (½ cup)crème fraîche2 tbspeach of finely chopped chives, dill and flat-leaf parsley2 tspDijon mustard8eggs, at room temperatureTo serve:toasted baguette and lemon wedges
Heat oven to 180C. Butter four 1 cup-capacity shallow ovenproof dishes and divide trout among them. Combine crème fraîche, herbs and mustard, season to taste and divide among dishes. Break 2 eggs into each dish and season to taste. Place dishes in a roasting pan and fill pan with enough hot water to come halfway up the sides of dishes and bake until eggs are cooked to your liking (10-15 minutes for soft-baked). Serve immediately with toasted baguette and lemon wedges if desired.