After my big holiday party there are always leftovers of some sort: recipes that made more than I needed; things that didn’t get eaten; or “raw materials” that weren’t used. This year I barely had anything in the first group – there’s an extra bowl of pate; in the second group there was only cheese and some sliced bread. Even the third group wasn’t that big but I took a little inventory and made myself a scrumptious breakfast from what there was.
I toasted a sliced of dill-rye bread, topped it with smoked trout, made up some super fluffy scrambled eggs and piled those on the trout, and then topped the whole thing with creme fraiche mixed with dill and a nice amount of Ikura. Add a few warmed up potatoes that weren’t used for the party and you have a breakfast that is beautiful and tasty!