Oak-smoked Wild Salmon with Scrambled Eggs and Chives

all details

Use oak-smoked wild salmon or finest smoked salmon available.

Oak-smoked Wild Salmon with Scrambled Eggs and Chives
Photo: Travel and Leisure Magazine

Ingredients

  • 100g oak-smoked wild salmon or finest smoked salmon available
  • half lemon
  • 3 eggs
  • 25g butter
  • 25ml cream
  • 1 tablespoon chives, finely snipped
  • sea salt and pepper to taste
  • 1 teaspoon caviar or salmon roe (optional)

Method

Whisk the eggs in a bowl. To cook, melt the butter in a heatproof bowl set over a pan of simmering water. Add the eggs and cook gently, stirring constantly as the eggs thicken. Stir in the cream and cook for a further minute - the eggs should remain soft, moist and fluffy. Add the chives and season to taste. Arrange the smoked salmon on a plate and spoon the scrambled eggs on top. Finish with a spoon of caviar and scatter with chives. Serve immediately with apple and guava juice.

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