0.0 – 0 reviews • Trout Recipes
| Level: |
Easy |
| Total: |
40 min |
| Active: |
25 min |
| Yield: |
4 servings |
Ingredients
- 12 ounces baby red-skinned potatoes, halved or quartered
- Kosher salt
- 2 tablespoons white wine vinegar
- 1 tablespoon extra-virgin olive oil
- 3 stalks celery, thinly sliced
- 1/2 cup fresh dill, chopped
- 1/4 small red onion, thinly sliced
- Freshly ground pepper
- 8 large eggs, lightly beaten
- 2 tablespoons crème fraîche
- 1 5-ounce package skinless smoked trout, flaked
- 2 tablespoons chopped fresh chives
- 4 medium flour tortillas
Instructions
- Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender, about 12 minutes. Drain and transfer to a large bowl. Toss with 1 tablespoon vinegar and let cool slightly. Stir in the remaining 1 tablespoon vinegar and the olive oil. Add the celery, dill and red onion; toss and season with salt and pepper.
- Pour the eggs into a large nonstick skillet off the heat. Add the crème fraîche, a pinch of salt and a few grinds of pepper and stir well. Turn the heat to medium and cook, stirring and scraping up the pan with a rubber spatula, until the eggs are just set but still creamy, 4 to 5 minutes. Remove from the heat and stir in the smoked trout and chives.
- Warm the tortillas as the label directs. Divide the eggs among the tortillas. Fold in the ends and roll up. Serve with the potato salad.
Nutrition Facts
| Calories |
500 |
| Total Fat |
22 grams |
| Saturated Fat |
7 grams |
| Cholesterol |
429 milligrams |
| Sodium |
775 milligrams |
| Carbohydrates |
43 grams |
| Dietary Fiber |
3 grams |
| Protein |
29 grams |
| Sugar |
2 grams |