Scrambled eggs with smoked trout and potato

Instructions

• 1
  Crack the eggs into a bowl and lightly whisk with a fork.
• 2
  Heat 5 g of butter in a pan and fry a seasoned and peppered potato slice on both sides until golden. Set aside.
• 3
  Heat 4 tablespoons of water in a pan 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 let it warm through.
• 4
  Over low heat, pour the eggs into one side of a clean pan and scrape them from the bottom with a flat wooden spoon. Once they start to set, add sour cream and salt, mix, and immediately remove the pan from the heat to prevent overcooking the eggs.
• 5
  Serve the fried potato on a plate, topped with scrambled eggs garnished with parsley and smoked trout. Drizzle the trout with 1 tablespoon of the buttery water in which it was warmed.