Hot smoked trout scramble with rocket salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 1 tbsp extra virgin olive oil
- ½ lemon, juiced
- 1 tsp Dijon mustard
- ½ shallot, thinly sliced
- 2 tsp capers
- 80g rocket
- 6 eggs
- splash of milk
- knob of butter, for frying
- 2 slices dark rye bread (or another high-fibre bread of your choice)
- 200g hot smoked trout or salmon, flaked into chunky pieces
Method
- STEP 1
Whisk the oil, lemon juice and mustard with a pinch of salt in a large bowl. Add the shallot, capers and rocket, but don’t toss together until you’re ready to serve.
- STEP 2
Whisk the eggs in a bowl with a pinch of salt and a splash of milk. Melt the butter in a frying pan and pour in the eggs, cook over a low-medium heat, stirring often with a spatula, until the eggs are just set.
- STEP 3
Meanwhile, toast the bread and put one on each of two plates. Top with the scrambled eggs and flaked trout, and serve the tossed rocket salad on the side.
