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Recipe for :

Smoked Trout with Crème Fraiche and Toasted Brioche

Loch Fyne Restaurants (, the sustainable seafood group, have created an alternative to the great English fry up - Smoked Trout with Crème Fraiche and Toasted Brioche.

Approximately one in five people in the UK eat a fry up at least once a week. Which means an average of about 11,757,839 fried breakfasts are eaten a week – that’s about 1,679,691 eaten on a daily basis.

However, the full English breakfast typically has between 800 and 1000 calories, and around 30g of fat compared to the 533 calories and 24g of fat in Loch Fyne’s new brainfood breakfast, so those wanting to soak up a hangover but not pile on the pounds might be better off substituting their sausages and bacon for some fish. For that extra health halo, the eggs can be poached and not fried!

Loch Fyne has created some great alternative brainfood breakfasts, using sustainable seafood. The four brainfood breakfasts are:

  • The classic: Smoked salmon with scrambled eggs
  • A gentlemen’s breakfast: Grilled kippers
  • Fish for a fashionista: Smoked trout with crème fraiche and toasted brioche

If you are feeling adventurous you can use the recipes to make them yourself, if not, you can breakfast at your local Loch Fyne Restaurant ( and tuck into the classic smoked salmon and scrambled eggs, a pair of grilled Loch Fyne kippers or poached smoked haddock with a soft poached egg for a morning after kick start!

Douglas Wright, Loch Fyne’s executive chef says:

Fish is a great option for those wanting a big breakfast. It’s lower in fat and cholesterol than the usual sausages and bacon, and because fish is full of Omega 3 it helps keep your brain young and healthy.”

Ingredients for Smoked Trout with Crème Fraiche and Toasted Brioche

One fillet of smoked trout per person (around 100g per fillet)
Knob of butter
Crème fraiche to serve

How to make Smoked Trout with Crème Fraiche and Toasted Brioche

  • Lightly grill smoked trout fillet with knob of butter or margarine.
  • While this is being cooked cut off a couple of slices of the brioche and lightly toast.
  • When smoked trout is hot, place on toasted brioche and finish with spoonful of crème fraiche over the trout.

(The quantities are based on making the breakfast for one. Multiply the quantities according to the number of people you are serving)

Serves 1

Loch Fyne Restaurants