Oak-smoked Wild Salmon with Scrambled Eggs and Chives

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.