- 50g/2oz unsalted butter
- 4 free-range eggs, beaten
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- 50g/2oz smoked trout, chopped
- 1 tsp chopped fresh chives
- Melt the butter in a saucepan. Add the beaten eggs and cream and season well with salt and freshly ground black pepper.
- Add the trout and chives and cook over a gentle heat. Stir continually until lumpy and glossy but not dry.
- Serve on a warm plate.