Scrambled Eggs with Smoked Trout and Potato

INSTRUCTIONS

• 1
  Crack the eggs into a bowl and lightly beat them with a fork.
• 2
  Heat 5 g of butter in a pan and fry the salted and peppered potato slice on both sides until golden brown. Set aside.
• 3
  In the pan, heat 4 tablespoons of water just below boiling point and remove the pan from the heat. Stir in the remaining butter and let it melt to form a smooth emulsion. Then add the smoked trout and just warm it through.
• 4
  On low heat, pour the eggs onto the side of a clean pan and scrape them from the bottom with a flat spatula. Once they start to set, add sour cream and salt, mix, and immediately remove the pan from the heat to prevent the eggs from overcooking.
• 5
  Serve the fried potato on a plate, topped with scrambled eggs garnished with parsley and smoked trout. Drizzle with 1 tablespoon of the buttery water in which the trout was warmed.