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Smoked Trout and Dill Eggs Royale
80% authentic · Nordic-inspired
A creative twist on Eggs Royale, substituting smoked salmon with delicate smoked trout and incorporating fresh dill into the hollandaise for an herbaceous note.
Ingredients
- Smoked Trout Fillets100g
- Rye Bread4 slices
- Large Eggs4
- Butter100g
- Lemon Juice1 tbsp
- Egg Yolks2
- Fresh Dill2 tbsp, chopped
- Water2 tbsp
- Saltto taste
- Black Pepperto taste
Steps
- 1
Toast the rye bread slices until lightly crisp.
- 2
Prepare the dill hollandaise: Melt butter. In a heatproof bowl over simmering water, whisk egg yolks with lemon juice and 2 tbsp water until pale. Gradually whisk in melted butter. Stir in chopped fresh dill. Season with salt and pepper.
- 3
Poach the eggs: Bring a pot of water with a splash of vinegar (optional) to a gentle simmer. Crack eggs into separate bowls and carefully slide them into the simmering water. Poach for 3-4 minutes for runny yolks.
- 4
Assemble the dish: Place smoked trout flakes on each slice of rye toast. Top with two poached eggs. Spoon the dill hollandaise sauce over the eggs. Garnish with a sprig of dill.
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