Wednesday, June 27, 2012

ORIGINAL RECIPE: Smoked Trout Scramble

My husband arrived home from work one day with some smoked trout from a generous colleague. I had never cooked with smoked trout, but I figured it was a good bet that it could be used in similar ways to smoked salmon. We had it that night in a salad, and then for the next morning, Rebecca's Smoked Trout Scramble was born...and it was VERY good.

Smoked Trout Scramble
 Serves 2

4 eggs1 tablespoon of milk
smoked trout (equivalent of 1-2 filets, deboned)
fresh dill, chopped (1-2 tablespoons, depending on your taste)
2 tablespoons butter (unsalted), split into 1 tablespoon sections
salt* (use sparingly, especially if using salted butter)

freshly ground pepper
 3 spring leeks, thinly sliced (white/light green parts only)
fresh basil, 3-4 leaves thinly sliced into strips

  • In a bowl, whisk together the eggs, milk, trout, dill, and salt & pepper (to taste)
  • Sauté the leeks in 1 tablespoon of the butter until tender, with some of the outer leeks becoming crispy.

  • When leeks are tender, add remaining tablespoon of butter to the pan. When it bubbles, add the egg mixture.

  • Scramble the egg mixture, and when almost done, add the basil (note: the basil will discolor, so for the best immediate presentation, add it at the last minute)
Serving it with dry toast is not mandatory, nor preferred, but I wanted to get the photograph outside and figured not letting the eggs get cold was more important than buttering my toast: