Featured Scandinavian Breakfast Recipe

Prepare the poaching liquid: in a skillet or wide saucepan large enough to hold the fillets flat, combine water, white wine, sliced shallot, bay leaf, tied dill bundle, crushed peppercorns, salt, and the halved lemon (cut side down). Bring the mixture to a gentle simmer over medium heat — avoid a rolling boil.

Season the trout fillets lightly with a pinch of salt. Reduce heat so the poaching liquid is just below simmering (small bubbles occasionally rising).

Gently slide the trout fillets, skin side down, into the liquid. Poach uncovered for 4–6 minutes, depending on thickness, until the flesh is opaque and flakes easily with a fork. Do not overcook.

Carefully lift the fillets with a slotted spatula or fish slice onto a warm plate. Swirl in 1 tablespoon of butter into the poaching liquid for a quick beurre monté if desired, then spoon a little over the fillets. Keep warm while finishing other components.

While the trout poaches, combine mayonnaise, Dijon mustard, finely diced cornichons, chopped capers, minced shallot, chopped fresh dill, lemon juice, salt and black pepper in a small bowl.

Taste and adjust seasoning — add more lemon for brightness or a pinch of sugar if the pickles are very sharp. Refrigerate until ready to serve. This makes a tangy, herb-forward tartar that complements the trout.

Grate the peeled potato on the large holes of a box grater into a bowl. Immediately place grated potato into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible — this yields crispier hash browns.

Transfer the drained potato to a bowl and mix in the grated onion, flour, egg, salt, and pepper until combined.

Heat a 10–12 inch nonstick or cast-iron skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add the potato mixture, pressing it down to form a compact pancake about 1–1.5 cm thick (or divide into two smaller cakes).

Cook without disturbing for 4–5 minutes until the underside is deep golden and crisp. Flip carefully (use two spatulas) and cook another 4–5 minutes until cooked through and crisp on both sides. If desired, add 1 tablespoon butter during the last minute and spoon over the top for extra flavor.

Transfer to a warm plate and keep in a low oven (about 90°C / 200°F) while you finish eggs and trout.

Fried (Sunny-side or Over-easy)

Heat a nonstick skillet over medium-low and add butter or oil. Crack eggs into a small bowl and slide into the pan. For sunny-side, cook gently until whites are set but yolks are runny, 2–3 minutes; for over-easy, cook 1–2 minutes then carefully flip and cook 20–30 seconds more. Season with salt and pepper.

Scrambled

Beat eggs lightly with salt. Melt butter in a nonstick skillet over medium-low. Pour eggs in and stir gently with a spatula, folding until just set but still creamy, 2–3 minutes. Season with pepper.

Poached (alternative)

Bring a shallow pan of water with a splash of vinegar to a simmer. Create a gentle whirlpool, slip in cracked egg, and poach 3–4 minutes for a runny yolk. Remove with a slotted spoon and drain briefly on paper towel.

Toast the slices of bread until golden. Spread with butter while warm.

To plate: place the hash brown on the plate. Lay a warm poached trout fillet next to it. Spoon 2 generous tablespoons of Finn's tartar sauce alongside the trout or a dollop on top. Add the two eggs (prepared to the guest's preference) to the plate.

Garnish with a lemon wedge and fresh dill sprig. Serve toast on the side. Offer additional lemon and salt & pepper at the table.