Rye Toasts With Smoked Trout and Scrambled Eggs

• 12 ounces smoked trout or salmon fillet, cut into 1/4-inch dice
• 13 cup creme fraiche
• Juice of 1/4 lemon
• 1 tablespoon capers
• 1 tablespoon finely diced red onion
• 2 sprigs parsley, leaves picked, finely chopped
• Kosher salt
• 4 thin slices bread, either a sour Nordic-style rye or soft white like brioche or challah
• 2 tablespoons butter, melted
• 4 eggs, lightly beaten
• 1 tablespoon plus 1 teaspoon heavy cream
• 8 chives, minced
• 2 tablespoons trout roe or red or black caviar (optional)

1. Cut the fish into 1/4-inch dice.
2. In a bowl, combine the trout, creme fraiche, lemon juice, capers, red onion and parsley.
3. Season with salt and lemon to taste.
4. Refrigerate until ready to serve, up to 4 hours.
5. Heat oven to 180 degrees.
6. Cut the crusts off the bread and brush both sides with melted butter.
7. Heat a heavy skillet over medium heat.
8. Working in two batches, brown the bread on both sides, about one minute per side.
9. Remove and keep warm in oven.
10. In a bowl, whisk eggs, remaining melted butter, cream and 1/2 teaspoon salt.
11. Heat a nonstick skillet over low heat.
12. Add eggs and cook, stirring continuously with a spatula, until just set and no longer runny.
13. Remove from heat, add chives and transfer the skillet to oven to keep warm.
14. Place a slice of toast on each plate.
15. Divide trout mixture among toasts, spreading it to make an even platform for the scrambled eggs.
16. Spoon the eggs in the center and top with a small spoonful of roe.
17. Serve immediately.

trout, creme fraiche, lemon, capers, red onion, parsley, kosher salt, thin slices bread, butter, eggs, heavy cream, chives, trout

Taken from cooking.nytimes.com/recipes/12647 (may not work)