• 8 ounces smoked trout, or other smoked fish such as sablefish or salmon, broken into bite-size pieces
• 1 cup finely diced celery (about 4 stalks)
• 1/2 cup finely chopped fresh dill (about 1 bunch), plus more for garnish
• 1/2 cup finely chopped fresh parsley (about 1 bunch), plus more for garnish
• 1/2 cup finely sliced scallions (4-5), plus more for garnish
• 1 1/2 tablespoons grated lemon zest
• 1/4 teaspoon salt, plus a pinch, divided
• 1/4 teaspoon ground pepper
• 6 large eggs
• 3 tablespoons extra-virgin olive oil
• Optional garnishes: Ground sumac, sour cream or crème fraiche, lemon wedges, sliced fresh chives, sliced yellow onion, sliced radishes and/or capers

    Method of Preparation

      1. Preheat oven to 350°F.

      2. Combine fish, celery, dill, parsley, scallions, lemon zest, 1/4 teaspoon salt and pepper in a medium bowl.

      3. Whisk eggs in another bowl. Add the remaining pinch of salt and whisk vigorously until frothy.

      4. Heat a medium cast-iron skillet or ovenproof nonstick skillet over medium-low heat. Add oil and swirl to coat the bottom and sides. When the oil starts to shimmer, add the fish mixture; cook, stirring occasionally, until the herbs are bright green, about 1 minute. Pour the eggs over the top. Use a fork to evenly distribute the herbs and fish into the eggs.

      5. Transfer to the oven and bake until the top springs back lightly, about 20 minutes. Let cool to room temperature. Loosen the sides and remove from the pan. Slice and serve with desired garnishes.

    No:of servings - 10

    Nutritional facts per serving

• Energy - 125 cals
• Fat - 8g
• Carbohydrates - 2g
• Protein - 11g