Soft warm eggs, dill and smoked trout toasts recipe
Warm eggs, cold sour cream, smoky fish – this is just lovely. In the summer I add broad beans (skins off) to it, too.
Prep time: 5 minutes | Cooking time: 10 minutes
4 large eggs
2 slices of sourdough (rye is great with the other flavours)
3 tbsp sour cream, crème fraîche or yogurt
75g smoked trout
¼ small red onion, very finely chopped
2 tsp keta salmon caviar, or other caviar (optional)
Sprigs of fresh dill
Put the eggs into a pan of boiling water and cook for 8 minutes. If you want the centres to be firmer, cook for 9 minutes. Plunge the eggs into cold water. Let them cool until you can bear to handle them. Remove the shells.
Toast your bread. Spread with the sour cream, crème fraîche or yogurt. Put the smoked trout on top, then the eggs (halved, sliced or chopped), onion, keta, if you’re using it, and dill. Sprinkle some salt on the eggs and grind black pepper over everything. Serve immediately.