Smoked Trout Scramble with Rocket

Step 1: Prepare the Dressing

1. Gather Ingredients:

   • 1 tablespoon extra virgin olive oil
   • Juice from ½ lemon (cut the lemon in half)
   • 1 teaspoon Dijon mustard
   • A pinch of salt

2. Mix Dressing:

   • In a large bowl, add the olive oil, lemon juice, Dijon mustard, and salt.
   • Whisk Together: Use a whisk or fork to mix everything until smooth.

3. Add Salad Ingredients:

   • ½ shallot: Thinly slice it.
   • 2 teaspoons capers: Rinse under cold water if desired.
   • 80g rocket (arugula): Add it to the bowl.

4. Set Aside:

   • Don’t toss the salad yet; just leave it in the bowl until you're ready to serve.

Step 2: Scramble the Eggs

1. Prepare Egg Mixture:

   • In a medium bowl, crack 6 eggs.
   • Add a pinch of salt and 2 tablespoons of milk (for creaminess).

2. Beat the Eggs:

   • Use a whisk or fork to mix the eggs until the yolks and whites are combined and slightly frothy.

3. Heat the Pan:

   • Put a non-stick frying pan on the stove over low-medium heat.
   • Add 1 tablespoon of butter and let it melt until it bubbles (don’t let it brown).

4. Cook the Eggs:

   • Pour the beaten eggs into the pan. Let them sit for a few seconds to start setting.
   • Use a spatula to gently stir the eggs, pushing them from the edges to the center.
   • Cook until the eggs are soft and slightly runny (about 4-5 minutes). Remove from heat.

Step 3: Assemble the Dish

1. Toast the Bread:

   • While the eggs cook, toast 2 slices of dark rye bread until golden and crispy. You can use a toaster or a skillet.

2. Plate the Toast:

   • Once toasted, place one slice on each of two plates.

3. Add Scrambled Eggs:

   • Spoon the scrambled eggs evenly onto each slice of toast.

4. Flake the Fish:

   • Take 200g of hot smoked trout or salmon and flake it into chunky pieces using a fork.
   • Scatter the flaked fish over the scrambled eggs.

5. Toss the Salad:

   • Just before serving, gently toss the salad in the bowl to mix the ingredients.

6. Serve:

   • Place the tossed salad on the side of the toast. Enjoy your delicious breakfast!