Whisk the oil, lemon juice and mustard with a pinch of salt in a large bowl. Add the shallot, capers and rocket, but don’t toss together until you’re ready to serve.

Whisk the eggs in a bowl with a pinch of salt and a splash of milk. Melt the butter in a frying pan and pour in the eggs, cook over a low-medium heat, stirring often with a spatula, until the eggs are just set.

Meanwhile, toast the bread and put one on each of two plates. Top with the scrambled eggs and flaked trout, and serve the tossed rocket salad on the side.