The heart of the celery is underrated. I love the pale tender shoots and leaves that come from the middle of the celery and I think they pair perfectly with trout. For Easter a couple of years ago, my friend bought a massive trout for lunch and I stuffed it with celery heart, softened leeks, almond meal and thyme then wrapped it in the green part of the leeks and roasted it to perfection. It was delicious. It was a beautiful fish. I was sad he was called home in a family emergency. We still enjoyed the fish though.
Unable to get to market last week, I couldn’t go to my usual supplier of smoked trout. I have noticed a local brand popping up around the place, and decided to buy a whole smoked Snowy Mountains Trout. I was very impressed with it and have used it several ways. This morning I wanted to use the last of it for my brunch. I’d purchased half a bunch of celery at the market for beef stock and had been eyeing off its beautiful heart when I knew I should again combine the ingredients in one dish. It worked a treat.
|2||free range eggs|
|1||tablespoon||pale leaves and stalk from the heart of the celery, finely chopped|
|1/2||teaspoon||fresh parsley, chopped|
|grams||hot smoked trout|
|1||sprig||basil, to garnish (optional)|
|1 or 2||pieces||bread|
|butter, to spread|
* Replace with juniper berries or pepper
Melt the butter in a small non-stick saucepan on a low heat. Add the salt and pepperberries. Crack the eggs into the pan and stir with a wooden spoon to break up. Place the bread in the toaster. Cook the eggs gently, stirring occasionally, for a few minutes. When lumps of egg are cooked, and only a little raw egg is left in the pan, turn the heat off and continue to stir the eggs. You’ll see this runny egg will thicken and you’ll be left with moist creamy scrambled eggs. Add the celery heart and parsley and stir through. Your toast should be popped, butter it and scoop over the scrambled eggs. Flake the smoked trout on top and garnish with a basil sprig, if using. Serve immediately.