Hot smoked trout scramble with rocket salad

• extra virgin olive oil↗1 tbsp tbsp
• lemon↗½ ½

  juiced

• Dijon mustard↗1 tsp tsp
• shallot↗½ ½

  thinly sliced

• capers↗2 tsp tsp
• rocket↗80g g
• eggs↗6
• milk↗splash of

  splash of

• butter↗knob of

  for frying

• dark rye bread↗2 slices slices

  (or another high-fibre bread of your choice)

• hot smoked trout↗200g g

  or salmon, flaked into chunky pieces

Step-by-step instructions

1. 1

   Whisk the oil, lemon juice and mustard with a pinch of salt in a large bowl. Add the shallot, capers and rocket, but don’t toss together until you’re ready to serve.

2. 2

   Whisk the eggs in a bowl with a pinch of salt and a splash of milk. Melt the butter in a frying pan and pour in the eggs, cook over a low-medium heat, stirring often with a spatula, until the eggs are just set.

3. 3

   Meanwhile, toast the bread and put one on each of two plates. Top with the scrambled eggs and flaked trout, and serve the tossed rocket salad on the side.