Oak-smoked Wild Salmon with Scrambled Eggs and Chives
Use oak-smoked wild salmon or finest smoked salmon available.
Photo: Travel and Leisure Magazine
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- 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)
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.