Dinner

Hot Smoked Trout Scramble with Rocket Salad Recipe

ByLuna Ryder January 3, 2026January 3, 2026

Introduction

This hot smoked trout scramble paired with a fresh rocket salad is a simple yet flavorful breakfast or brunch option. The creamy eggs combined with smoky fish and peppery greens make for a balanced and satisfying meal.

A white plate holds an open sandwich made from a slice of dark toasted bread as the bottom layer, topped with a thick, creamy layer of bright yellow scrambled eggs, and scattered pieces of pinkish smoked salmon on top. To the right of the sandwich is a fresh green salad made of arugula leaves, thin purple onion slices, and a few dark green capers, all lightly dressed. At the bottom of the plate, there are two lemon wedges placed side by side. The whole plate is on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp extra virgin olive oil
½ lemon, juiced
1 tsp Dijon mustard
½ shallot, thinly sliced
2 tsp capers
80g rocket
6 eggs
splash of milk
knob of butter, for frying
2 slices dark rye bread (or another high-fibre bread of your choice)
200g hot smoked trout or salmon, flaked into chunky pieces

Instructions

Step 1: In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, and a pinch of salt. Add the sliced shallot, capers, and rocket, but do not toss yet. Set aside until serving.
Step 2: In a separate bowl, whisk the eggs with a pinch of salt and a splash of milk until well combined.
Step 3: Melt the butter in a frying pan over low to medium heat. Pour in the eggs and stir gently and often with a spatula, cooking slowly until the eggs are just set but still soft and creamy.
Step 4: While the eggs cook, toast the slices of bread until crisp.
Step 5: Place one slice of toast on each of two plates. Spoon the scrambled eggs on top, then scatter the flaked hot smoked trout over the eggs.
Step 6: Just before serving, toss the dressing with the rocket, shallots, and capers, then serve the salad alongside or on top of the scramble as preferred.

Tips & Variations

Use smoked salmon if trout is unavailable, or try adding fresh herbs like chives or dill to the eggs for extra flavor.
For a creamier scramble, add a small amount of crème fraîche or cream cheese when cooking the eggs.
Replace rocket with baby spinach or watercress if you prefer a milder green.

Storage

Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan over low heat to avoid overcooking the eggs. The salad is best kept separate and added fresh at serving.

How to Serve

A white plate holds a piece of dark toasted bread topped with a thick layer of creamy, light orange scrambled eggs, with pinkish flaky smoked salmon pieces scattered on top. Beside it, there is a small fresh green salad made of arugula leaves, thin light purple onion slices, and capers. On the plate's bottom side, two lemon wedges rest closely. The plate is placed on a white marbled surface with part of another plate showing the same dish in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cold smoked trout instead of hot smoked?

Cold smoked trout can be used, but it has a milder flavor and softer texture. Adjust the seasoning accordingly to enhance the taste.

How do I prevent the scrambled eggs from becoming rubbery?

Cook the eggs gently over low to medium heat, stirring frequently and removing from heat while they are still slightly runny; they will continue to cook from residual heat.