Brioche rolls with scrambled egg and citrus-cured ocean trout

Name: Brioche rolls with scrambled egg and citrus-cured ocean trout
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Australian
Ingredients: 450 gm plain flour (3 cups); 10 gm caster sugar; 5 gm dried yeast (1¾ tsp); 150 ml milk; 80 gm crème fraîche; 2 eggs, at room temperature; 100 gm softened butter; To serve: chervil sprigs and salmon roe; Citrus-cured ocean trout; 130 gm sea salt flakes; 110 gm raw caster sugar (½ cup); Green tops of 3 spring onions (reserve white parts for scrambled egg); 1 cup dill (loosely packed); Finely grated rind of 2 lemons and 1 orange; 1 small side ocean trout (about 900gm), pin-boned, tail and belly trimmed; Scrambled eggs; 300 ml pouring cream; 6 eggs; Finely grated rind of 2 lemons; 30 gm butter, coarsely chopped; 1 tbsp each finely chopped chives, flat-leaf parsley and chervil