Place the eggs and cream into a large bowl and whisk together, seasoning well with salt and freshly ground black pepper.
Melt the butter in a small saucepan over a medium heat. Add the egg mixture and stir continuously with a wooden spoon, until the mixture becomes thick, but not dry.
To serve, spoon into the centre of a warm plate, arrange the hot-smoked trout on top and sprinkle with capers. Garnish with the chives.
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