| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 515 | 41g | 22g | 10g |
| sugars | fibre | protein | salt |
| 3g | 1g | 31g | 2.5g |
Why I Love Norwegian Smoked Trout with Scrambled Eggs
When I first discovered the recipe for Smoked Trout with Scrambled Eggs, it immediately transported me back to early mornings by the river, the air crisp, and the scent of fresh pine all around. This dish is a beautiful blend of creamy, buttery scrambled eggs paired with the rich, smoky flavor of the trout, creating a hearty breakfast or brunch option that feels both indulgent and comforting.
A Taste of Nostalgia
Growing up in the Rocky Mountains of Colorado, trout was a staple on our table, often caught fresh from crystal-clear, mountain-fed streams. The trout in Smoked Trout with Scrambled Eggs brings me back to those fishing trips with my family, where we’d spend hours casting our lines and sharing stories. The addition of finely chopped scallions and fresh dill infuses each bite with vivid, earthy notes that remind me of those lush, green riversides.
A Versatile Dish
This recipe is wonderfully versatile. While it shines as a main feature of breakfast or brunch, it can also be elegantly scaled up for a cozy dinner. Pair it with a simple arugula salad, and you’ve got a light but fulfilling evening meal. Moreover, the flavors of this dish are reminiscent of other classic Scandinavian recipes like Gravlax or even an elegant omelette, but with a distinctive smoky twist that sets it apart.
For those curious about the origins and techniques behind this kind of dish, I recommend checking out the work of Norwegian chef Andreas Viestad. His approach to preserving the integrity of fresh ingredients while balancing rich, layered flavors has been a significant source of inspiration for me.
The combination of creamy scrambled eggs and flaked smoked trout, enhanced with the zest of fresh lemon wedges served on toasted rye bread, makes each forkful a delightful experience. This dish highlights that there is true comfort to be found in simplicity. Smoked trout is not only delicious but also nutritious, offering a great source of protein and omega-3 fatty acids.
Whether you’re reliving memories of past fishing trips or simply seeking a unique and delicious meal, this recipe will quickly become a favorite. Every time I make this, I’m reminded how food has the power to evoke memories and bring warmth to any table it’s served on.
What You’ll Need
- 12 oz smoked trout, flaked
- 12 large eggs
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 6 scallions, finely chopped
- 1/4 cup fresh dill, finely chopped
- Salt, to taste
- Black pepper, to taste
- 6 slices of rye bread, toasted
- 1 lemon, cut into wedges
Method
Step One
In a large bowl, whisk together the eggs and heavy cream until well combined. Season with salt and black pepper to taste.
Step Two
Melt the unsalted butter in a large non-stick skillet over medium-low heat. Add the chopped scallions and cook until they are softened, about 2-3 minutes.
Step Three
Pour the egg mixture into the skillet with the scallions. Cook slowly, stirring frequently, until the eggs begin to form soft curds, about 5-7 minutes.
Step Four
Add the flaked smoked trout and chopped dill to the eggs. Continue to cook, gently folding the trout into the eggs, until the eggs are fully cooked but still moist, about 2-3 minutes more.
Step Five
Serve the scrambled eggs and smoked trout on toasted rye bread slices. Garnish each serving with a lemon wedge. Enjoy!
