Scrambled Eggs with Smoked Trout Salad
Ingredients
- Ingredients
- 3 sprigs parsley
- 175 grams Smoked trout
- 2 Tbsps Mayonnaise
- 3 Tbsps Sour cream
- 1 tsp lemon juice
- salt
- freshly ground peppers
- 100 grams Celery root
- 1 Tbsp Canola oil
- 50 milliliters dry white wine
- 1 Red onion
- 2 Tbsps butter
- 4 eggs
- 4 slices white bread
Preparation steps
Rinse the parsley, shake dry, pluck leaves and chop finely. Rinse the trout fillet, cut into small cubes and place in a bowl. Add the mayonnaise, sour cream and lemon juice and mix well. Add half of the chopped parsley and season with salt and pepper.
Rinse trim the celery root, peel and cut into thin sticks. Saute in oil until translucent. Deglaze with the wine and cook for 3-4 minutes until soft. Season with salt and pepper and remove from heat.
Peel the onion and cut one-half into thin rings and set aside for garnish. Dice the second half finely and saute in the hot butter. Break the eggs into the pan and fry into scrambled eggs. Mix in the remaining parsley and season with salt.
Toast the white bread toast crisp in a grill-toaster. Top with the scrambled eggs and a dollop of the trout cream. Spread the celery on top and serve garnished with the onion rings.
