Scrambled eggs with smoked trout and potato

Crack the eggs into a bowl and lightly whisk with a fork.

Heat 5 g of butter in a pan and fry a seasoned and peppered potato slice on both sides until golden. Set aside.

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.