Smoked trout scramble

Scrambled eggs make the perfect base for any number of flavour combinations - here we've gone for the richness of hot-smoked trout offset by fragrant herbs and spicy sriracha for a breakfast guaranteed to please. A handful of roasted salted peanuts would be an excellent addition if you have them to hand.

You'll need

8 eggs 250 ml (1 cup) pouring cream Finely grated rind and juice of 1 lime, plus extra lime cheeks to serve 2 tbsp vegetable oil 200 gm hot-smoked trout Bean sprouts, coriander, mint, thinly sliced spring onion and sriracha sauce, to serve


  • 01
  • Whisk eggs, cream, rind and juice in a bowl to combine, and season generously to taste. Heat oil in a large non-stick frying pan over medium heat, add egg mixture and cook, gently stirring occasionally, until egg is just set (3-4 minutes).
  • 02
  • Top scrambled egg with flaked trout, bean sprouts, coriander, mint and spring onion, drizzle with sriracha and serve with lime cheeks.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Blanc de blancs Champagne

Featured in

June 2017

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