Ingredients
50g/2oz unsalted butter
4 free-range eggs, beaten
50ml/2fl oz double cream
salt and freshly ground black pepper
50g/2oz smoked trout, chopped
1 tsp chopped fresh chives
Method
1. Melt the butter in a saucepan. Add the beaten eggs and cream and season well with salt and freshly ground black pepper.
2. Add the trout and chives and cook over a gentle heat. Stir continually until lumpy and glossy but not dry.
3. Serve on a warm plate.
