Skip to main content

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

INGREDIENTS:
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


DIRECTIONS:
  • 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:

Labels

Labels:

Comments

  1. UnknownJune 27, 2012 at 6:46 AM

    YUM. I love eggs in any shape or form. Despite its popularity, however, I've actually never had smoked trout (or smoked salmon for that matter!) Can I find it at my regular grocery store? I want to give this a try! Also, I agree - it is much more important to have warm eggs than a picture with buttered toast :-)

    ReplyDelete

Post a Comment

Popular posts from this blog

Winter Farmers Market: Sautéed Scallops and Herbed Rice

Somerville, MA is a great city. I love living here, and this year's new Winter Farmer's Market just added to my joy. It runs between now and March, and it has been inspiring to see people trudging out in the cold, ice and snow, to the Armory (yes, the market is inside). This past Saturday, I stocked up on locally grown leeks and potatoes, grabbed some hot Italian sausage from Stillman's , and then ventured upstairs to buy some FRESH FISH from Jordan Brothers Seafood. Yes, that's right: haddock from Gloucester, and scallops from Maine. Not frozen--fresh. When she showed me the scallops I might have cried, just a little. Oh, and I picked up a baguette, brioche, and potato bread. Scallops don't require a lot of fuss, but are easy to overcook. I pulled out my San Juan Classics Cookbook (San Juan Islands in the Pacific Northwest, not Puerto Rico) and went straight to the shellfish section where I found a recipe for "Sautéed Prawns or Scallops" from Thibert...
3 comments
Read more

Miscellanea: Sicilian Caramelized Onions and Homemade Pita Chips

Last month, my family came to visit. My father, who has recently been getting back in touch with his Sicilian roots, is a wonderful cook and I'll admit that I've always been a little daunted cooking for people who cook really well. At any rate, we decided to have a barbeque, invited a few close friends, and I cooked...for three days. This was certainly the most cooking in which I have ever engaged for a single event. Because the attendees to our barbeque ran the gamut of dietary concerns and preferences, I wanted variety. And variety there was. The menu (aside from the meat, which we left to my dad to grill): homemade roasted peppers Sicilian caramelized onions homemade pita chips tabbouleh Amish slaw Chorizo salad watermelon and fresh mint salad To keep this blog post short and sweet, I'll only blog two recipes (the ones that are hyperlinked have been blogged before). First, the pita chips. My dad wanted to help me in the kitchen (something toward which I am usuall...
2 comments
Read more

Summer Salad Marathon: Mixed Bean Salad with Tomato Dressing

I currently have us on a "meat every-other-day" plan, but my low blood sugar requires protein in almost every meal. So...I am working very hard to find ways to incorporate beans into our diet. I'm not a big fan of beans (kidney, pinto, black-eyed, lima, you name it). I tend to tolerate them, and really only enjoy black beans in Mexican food. But in my quest for optimal health, it seems practical to find a way to eat them more often. This recipe comes from one of my most-used and most-loved cookbooks, The Cook's Encyclopedia of Thirty Minute Cooking by Jenni Fleetwood. I don't really care about the "thirty minute" part (usually), but I love the variety and ease of the recipes. In addition to blanched green beans (which I love), mixed canned beans (I used pintos and black beans), celery, onion (I used red), tomatoes, fresh parsley, I also tossed in a can of whole kernel corn....mostly for color, but I really liked the little bit of sweetness that it adde...
Post a Comment
Read more