Breakfast

Smoked Trout & Horseradish Scramble with Crispy Pumpernickel Soldiers

Name: Smoked Trout & Horseradish Scramble with Crispy Pumpernickel Soldiers
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 6 large eggs, room temperature; 120g smoked trout fillet, skin removed, flaked; 30g unsalted butter, cubed; 15g crème fraîche; 10g fresh horseradish root, finely grated, or 15g prepared horseradish; 8g capers in brine, drained & halved; 4 thick slices pumpernickel bread (1-inch), cut into soldiers; 40g browned butter, for toast; Fleur de sel and cracked black pepper; Fresh chives, snipped; 2g white truffle oil (or quality walnut oil); Zest of ½ lemon

Butter-emulsified scrambled eggs folded with flakes of smoked trout, fresh horseradish cream, and capers, finished with snipped chives and truffle oil. Served alongside thick-cut pumpernickel toasts brushed with browned butter and coarse sea salt for dipping and scooping.

615cal per serving 38gprotein 36gcarbs 35gfat 12min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this