Fried smoked trout with scrambled eggs
This is a nice brunch dish that can also be made with smoked herring.
1 large, whole smoked trout
6 tbs milk
De-bone and skin the trout and cut it into slices. Melt the butter in a frying pan and fry the fish in it.
Mix together the eggs, salt and milk until well blended. Pour into a saucepan and cook over medium heat, stirring gently in circles until the mixture begins to thicken, then scramble the mixture back and forth until it is of the desired consistency.
Arrange on a serving platter with the fried trout and serve.
From 160 fiskréttir by Helga Sigurðardóttir