Chef Big DA technical breakfast masterpiece featuring cold-smoked steelhead trout, perfectly poached eggs, and a velvety lemon-chive emulsion over toasted brioche.
Cold smoke the trout slices for 10 minutes using alder wood chips to instill a subtle, forest-like aroma without altering the texture.
Keep the trout on ice during the smoking process to ensure it stays chilled.
Prepare the emulsion by whisking egg yolks and lemon juice in a double boiler until thickened and pale. Slowly drizzle in the warm clarified butter, whisking constantly to create a stable, glossy sauce. Fold in the minced chives.
If the sauce gets too thick, thin it with a few drops of warm water.
Bring a wide pot of water to a gentle simmer with the white vinegar. Create a gentle whirlpool and drop the eggs in one by one, poaching for exactly 3 minutes for a fluid yolk.
Use the freshest eggs possible for the tightest whites.
Place the toasted brioche halves on warmed plates. Layer the cold-smoked trout generously over the bread.
Warm the plates in a low oven to keep the dish hot during assembly.
Top each trout-covered brioche with a poached egg. Spoon the lemon-chive emulsion over the top, coating the egg completely. Finish with a scattering of capers and a crack of black pepper.
Plate with precision—this is a Michelin-level brunch.
The key to this dish is the temperature control of the hollandaise; you want it thick enough to coat a spoon but fluid enough to drape over the eggs like silk. If the sauce splits, a teaspoon of warm water and vigorous whisking usually saves the day. For the trout, keep the cold smoke brief—you want to enhance the natural oils, not cook the delicate flesh. Serving this with a crisp, dry Riesling is a pro move.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.