Ingredients
25g/1oz unsalted butter
2 free-range eggs
25ml/1fl oz double cream
50g/1¾oz hot-smoked trout, flaked
1 tsp capers
salt and freshly ground black pepper
2 fresh chives stalks, to garnish
Method
1. Place the eggs and cream into a large bowl and whisk together, seasoning well with salt and freshly ground black pepper.
2. Melt the butter in a small saucepan over a medium heat. Add the egg mixture and stir continuously with a wooden spoon, until the mixture becomes thick, but not dry.
3. To serve, spoon into the centre of a warm plate, arrange the hot-smoked trout on top and sprinkle with capers. Garnish with the chives.
