This Rooftop preparation brings together smoked trout and egg on a slice of bread. The video focuses on the assembly: it allows you to observe how the ingredients are distributed, rather than learning a complete technique for cooking the egg.
From bread to assembled dish
- Bread base: the slice is prepared on a board, next to a piece of smoked fish.
- Assembly: the fish is placed on the bread.
- Finishing: the sliced egg is incorporated and green leaves are added by hand.
The clip lasts about twenty-two seconds and does not specify quantities, portions, or how the egg is cooked. It also does not identify the finishing leaves in writing. Choose your egg preparation and herbs based on a recipe that does indicate that procedure.
Which trout to use
Check the Rooftop smoked trout to verify the format and instructions for the purchased reference. The size of a piece in the video is not equivalent to a declared portion.
The trout in this assembly and the eel with potatoes and mustard are two different preparations: it is not enough to just change the name of the fish, because the base and the assembly also change.
Ingredients and serving
This combination includes FISH and EGG. Check the allergens in the bread, condiments, and potential traces in each package. If you use butter, also check for the presence of MILK.
Keep the trout according to its label and prepare the egg using a suitable method before assembly. The prepared dish does not automatically share the expiration date of the packaged fish.
For other original preparations, visit the Rooftop cooking videos.
