This recipe calls for hot smoked ocean trout ~ note by this I mean the flaky fillet style, not the thinly sliced ‘smoked salmon’ variety. It’s a really tasty and incredibly flavoursome combo of crispy potatoes; crispy cabbage; salty fish and creamy egg. My husband and I found it next to impossible not to wolf down most of the full frying-pan’s worth at the photo shoot for the above pic… Great for a special Sunday breakfast or a lazy brunch with a bottle of prosecco.
- 3 medium-large Désirée potatoes
- 400 g white cabbage, very thinly sliced
- 4 spring onions (scallions), trimmed and thinly sliced crossways
- 200 g smoked ocean trout fillet
Salt and freshly ground black pepper
- Watercress leaves and snipped chives and to serve
- Lemon wedges to serve
- Pre-heat oven to 200˚C/392˚F.
- Peel potatoes and rinse. Cut into quarters length-ways, so you have 4 long pieces, turn sideways and cut 4 or 5 times into bite-sized pieces. Add to a pot of salted water and bring to the boil, then reduce heat to medium and simmer for 20-25 minutes or until just soft in the centre when tested with a small, sharp knife. Drain, shake up lightly in the colander to fluff up a little, set aside.
- While potatoes are simmering, half fill another medium-sized pot with lightly salted water and bring to a boil over high heat. When boiling add the thinly sliced cabbage, reduce heat to medium-high and simmer for 2-3 minutes, drain.
- Heat 1 tablespoon of olive oil in a large, non-stick frying pan, when hot add the par-cooked cabbage along with the sliced scallions and fry over high heat tossing often. Do this for 3-4 minutes until slightly crispy. Remove from the pan and allow to rest on paper towel.
- Add another tablespoon or two olive oil to the same frying pan, when hot add the potatoes and fry until golden on all sides (15-20 mins tossing often).
- Add the cabbage and onions to the fried potatoes along with the smoked trout – flaking it in evenly. Make 3 slight indents in the ingredients and crack an egg into each one. Continue to fry over medium heat for 10-12 minutes before transferring to the hot oven until eggs are cooked as per your liking (around 10-12 minutes for cooked whites and runny yolks). Keep an eye on the pan in the oven to ensure the eggs get cooked the way you like them ~ you may need to cook them a little longer or shorter depending on your oven.
- Serve hot garnished with watercress leaves, snipped chives and a good seasoning of freshly ground black pepper. You can also drizzle with a little lemon infused extra virgin olive oil and/or lemon wedges (optional).
Serves 3 or (2 hungry/hungover people