Marrying our favourite Scottish smoked trout with Northern European influences, this dish is buttery, rich and warming, making it a thoroughly satisfying at any hour.

Serves 4

Ingredients

• 150g of RR. Spink & Sons smoked trout
• 4 Nordic flat breads (such as Peter’s Yard flat breads)
• 6 whole free range eggs
• 1 tbsp of butter
• Small bunch of chives
• Salt and freshly ground pepper

“One of those quick recipes that’s perfect at anytime of day” – Scott Fraser, RR. Spink & Sons chef

Method

1. Begin by making the scrambled egg. Crack the eggs into a cup and beat with fork.
2. Place a non-stick frying pan onto a medium heat and add the butter to melt.
3. Once foaming, add the beaten eggs.
4. Gently stir with a spatula until just set then season with salt and pepper.
5. Spoon the scrambled eggs onto the flat breads and top with slices of smoked trout.
6. Finish with a sprinkle of snipped chives.