Smoked trout with eggs: a classic combination perfectly suited for special breakfasts and brunches, or if you just feel like going the extra mile ahead of a grueling work week.
In my city, there’s a tiny little place on the very outskirts of the city limits that smokes their own fish. It’s just a little house on the side of the road, next to a huge drawbridge, and it takes forever for me to get there, but it’s so, so worth it.
It’s not very well known by everyone, but to some it’s famous, as evidenced by all the celebrity photographs, newspaper articles, and James Beard awards. When you walk in you’re greeted by the mouth watering smell of a dozen or so different kinds of smoked fish lining the glass butcher cases, and they only take cash, so come prepared!
The place is so small they don’t have any seating, except for a couple picnic tables outside overlooking the river and the smokehouse. When the weather is nice, the tables come in handy, but most people just grab stuff to go or even eat in their cars. Many a visit was spent eating bits of fish out of a paper bag in my car while the radio played. Too many to count.
Because is there anything more delectable than a good piece of smoked fish? I think not. This flatbread recipe uses smoked trout, but really, any smoked fish is good fish, so use your favorite, if you have one. Hopefully you have a good source for fish where you live, but if not, I’ll be happy to give you directions to mine!
-Amy at Flatout
Smoked Trout Breakfast Wrap
- 1 Flatout flatbread, Light Original
- 2 ounces smoked trout filets, lightly flaked with a fork
- 2 eggs beaten
- Large handful baby leaf spinach
- 2 slices red onion
- Wedge of lemon
- Salt and freshly ground pepper
- Non-stick cooking spray
In a non-stick skillet, scramble the eggs, seasoning with salt and pepper, and stir in the spinach just before the eggs are completely cooked. Remove from heat when spinach is wilted and eggs are cooked. To assemble the wrap, arrange the scrambled eggs on the flatbread, then top with the flaked trout and the onion slices. Squeeze the lemon wedge over the trout. Roll up, beginning at rounded end, and cut in half.