Trout Toast with Soft Scrambled Eggs

Ingredients for Trout Toast with Soft Scrambled Eggs

• 8 large eggs

• 3/4 teskedar kosher salt, plus mer

• 6 tablespoons unsalted butter, divided

• 4 (1"-thick) slices sourdough or country-style bread

• 45ml crème fraîche or soured cream

• 1 skin-on, boneless smoked trout fillet (about 140g ), skin removed, flesh broken into 1" pieces

• 1 citron, halverad

• Nymalen svartpeppar

• 2 spring onions, thinly sliced on a diagonal

• 2 tablespoons coarsely chopped dill

• 110g mature rocket, tough stems trimmed (about 950ml )

• 2 teaspoons extra-virgin olive oil

Crack eggs into a medium bowl and add 3/4 teaspoons salt. Whisk until no streaks remain.

Heat 2 tablespoons butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another 2 tablespoons butter and remaining 2 slices of bread. Season toast with salt. Wipe out skillet and let it cool 3 minutes.

Heat remaining 2 tablespoons butter in reserved skillet over medium-low. Once butter is foaming, cook egg mixture, stirring with a heatproof rubber spatula in broad sweeping motions, until some curds begin to form but eggs are still runny, about 2 minutes. Stir in crème fraîche and cook, stirring occasionally, until eggs are barely set, about 1 minute.

Spoon eggs over toast and top with trout. Finely grate lemon zest from one of the lemon halves over trout, then squeeze juice over toast. Season with pepper; scatter spring onions and dill on top.

Squeeze juice from remaining lemon half into a medium bowl. Add rocket and drizzle with oil; season with salt and pepper. Toss to coat. Mound alongside toasts.

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