Rye Toasts With Smoked Trout and Scrambled Eggs
Updated July 6, 2015
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
12 ounces smoked trout or salmon fillet, cut into ¼-inch dice
⅓ cup creme fraiche
Juice of ¼ lemon
1 tablespoon capers
1 tablespoon finely diced red onion
2 sprigs parsley, leaves picked, finely chopped
Kosher salt
4 thin slices bread, either a sour Nordic-style rye or soft white like brioche or challah
2 tablespoons butter, melted
4 eggs, lightly beaten
1 tablespoon plus 1 teaspoon heavy cream
8 chives, minced
2 tablespoons trout roe or red or black caviar (optional)
Nutritional analysis per serving (4 servings)
12 grams carbs; 269 milligrams cholesterol; 349 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 22 grams fat; 1 gram fiber; 888 milligrams sodium; 26 grams protein; 2 grams sugar
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.