Smoked trout with onions and eggs

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One of the things I haven’t been able to find on the Cape is proper smoked fish. The trout we hot-smoke ourselves is the best approximation. For lunch, I sauteed some onions, added the fish, and scrambled in some eggs. A little salt and pepper, and it was excellent lunch. But it wasn’t the Nova, eggs, and onions from Barney Greengrass.

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Comments

  1. beachnitpicker says:

    More butter, Tamar. More butter. Even if you almost never cook with butter–at least not in substantial amounts–you should make an exception for fish and scrambled egg dishes. Improvement is exponential.