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Smoked trout scramble

A breakfast that's guaranteed to please.

By Emma Knowles
  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print
Smoked trout scramble recipe
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.


  • 8 eggs
  • 250 ml pouring cream (1 cup)
  • 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


  • 1
    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).
  • 2
    Top scrambled egg with flaked trout, bean sprouts, coriander, mint and spring onion, drizzle with sriracha and serve with lime cheeks.


Drink Suggestion: Blanc de blancs Champagne Drink suggestion by Max Allen