Smoked Trout Scramble
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)