Smoked Trout Scrambled Eggs and Scotch Eggs

These recipes for Smoked Trout Scrambled Eggs and Scotch Eggs are great for an indulgent breakfast or a delicious snack that is a bit extra! James used trout from Berkshire Trout!
Scrambled Eggs - 2. Scotch Eggs - Makes 6

Ingredients

Scotch Eggs
  • 300g hot smoked trout
  • 300g cold smoked trout
  • 1kg potatoes, mashed
  • 6 soft-boiled eggs
  • 175g panko breadcrumbs
  • 175g plain flour, seasoned
  • 3 eggs, beaten
  • Veg oil for frying

To serve – smoked trout slices micro herbs winter leaves dressed in French dressing

Smoked Trout Scrambled Eggs
  • 4 large eggs, fresh
  • 25g butter
  • 25ml double cream
  • Salt and pepper

To serve – Knob of butter, 4 slices smoked trout

Method

Trout Scotch Eggs

  1. Mix the fish with the potato, season and divide into 6 even-sized portions. Flatten into a rough circle, and wrap around the soft-boiled eggs, encompassing completely. Dip each one in flour, then in the beaten egg, then into the flour again, and once more into the beaten egg mix. Finally, dip them into the breadcrumbs, and re-shape into a round .
  2. Heat the vegetable oil to 160c and deep fry for 3 to 4 minutes, until golden and crispy. Drain onto kitchen paper.
  3. Serve with dressed herbs and leaves on the side.

Smoked Trout Scrambled Eggs

  1. Whisk the eggs in a large glass bowl with the cream and season.
  2. In a large non-stick pan, melt the butter until it foams. Then, add the eggs and cook very gently over low heat whilst stirring with a plastic spatula.
  3. When done, serve with some extra smoked trout on the side.

Ingredients

Scotch Eggs
  • 300g hot smoked trout
  • 300g cold smoked trout
  • 1kg potatoes, mashed
  • 6 soft-boiled eggs
  • 175g panko breadcrumbs
  • 175g plain flour, seasoned
  • 3 eggs, beaten
  • Veg oil for frying

To serve – smoked trout slices micro herbs winter leaves dressed in French dressing

Smoked Trout Scrambled Eggs
  • 4 large eggs, fresh
  • 25g butter
  • 25ml double cream
  • Salt and pepper

To serve – Knob of butter, 4 slices smoked trout

Method

Trout Scotch Eggs

  1. Mix the fish with the potato, season and divide into 6 even-sized portions. Flatten into a rough circle, and wrap around the soft-boiled eggs, encompassing completely. Dip each one in flour, then in the beaten egg, then into the flour again, and once more into the beaten egg mix. Finally, dip them into the breadcrumbs, and re-shape into a round .
  2. Heat the vegetable oil to 160c and deep fry for 3 to 4 minutes, until golden and crispy. Drain onto kitchen paper.
  3. Serve with dressed herbs and leaves on the side.

Smoked Trout Scrambled Eggs

  1. Whisk the eggs in a large glass bowl with the cream and season.
  2. In a large non-stick pan, melt the butter until it foams. Then, add the eggs and cook very gently over low heat whilst stirring with a plastic spatula.
  3. When done, serve with some extra smoked trout on the side.