Charred Trout and the Perfect Egg on Toast | RICARDO

Ingredients

• 6 eggs
• 9 caperberries, halved and patted dry
• 3 tbsp (45 ml) olive oil
• ¾ cup (180 ml) crème fraîche
• 1 tbsp chives, finely chopped
• 1 tbsp dill, finely chopped
• 1 tbsp (15 ml) lime juice
• 1 tsp sugar
• 12 green onions
• 1 lb (450 g) salmon trout fillet with skin, about 1 ¼ inch (3 cm) thick, cut into 6 pieces
• 3 seeded ciabatta breads, homemade or store-bought, halved horizontally
• 1 radish, sliced into thin rounds on a mandoline
• Chive blossoms (optional)
• Red sorrel leaves (optional)