Giant Crumpets with Sea Sisters Smoked Trout, Crème Fraîche & Poached Eggs

Start your morning in style with this luxurious breakfast recipe featuring Sea Sisters Smoked Rainbow Trout. Served on giant crumpets with a dollop of silky crème fraîche, perfectly poached eggs, and tangy dill pickles, it’s a guaranteed crowd-pleaser.

Whether you’re hosting a weekend brunch or enjoying a quiet moment at home, this dish brings together simple ingredients for an indulgent yet effortless start to the day - perfect for those seeking quick, elevated brunch ideas with a touch of British flair.

Sea Sisters Smoked Trout Crumpets

Ingredients
Serves 2:
2 giant crumpets (homemade or shop brought)
4 tbsp crème fraîche
2 tsp lemon zest
X1 tin Sisters Smoked Rainbow Trout
6 slices of Goat Rodeo Dill Pickles
2 poached eggs

Method
Prepare the crème fraîche

In a small bowl, mix the crème fraîche with the lemon zest and lemon juice. Season with salt and black pepper to taste.

Toast the crumpets

Toast the crumpets until golden and crisp on the outside while remaining soft in the centre.

Poach the eggs

Bring a pan of water to a gentle simmer. Crack each egg into a small bowl, then carefully slide into the water. Poach for 3–4 minutes until the whites are set and the yolks remain soft. Remove with a slotted spoon and drain on kitchen paper.

Assemble

Spoon the lemony crème fraîche generously over the warm crumpets. Top with flaked smoked trout, followed by the poached eggs.

Finish

Add slices of dill pickles, garnish with fresh dill, and season lightly with black pepper. Serve immediately.

Notes:
Serve these with a Bloody Mary for that ultimate weekend brunch - we have just the Bloody Mary Bundle for this!