Scrambled eggs and smoked salmon
You can't beat the traditional combination of smoked salmon and scrambled eggs - and the sharp dressing for the salad gives this recipe an extra tang.
Preparation time: 15 minutes
Cooking time: 5 mins
Serves: 4 to 8
Scrambled eggs and smoked salmon - Anton Edelmann
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Scrambled eggs and smoked salmon - Anton Edelmann
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Ingredients
...for the parcels
350g RSPCA Assured labelled smoked salmon, thinly sliced
12 RSPCA Assured labelled eggs
1 tbsp chives, chopped
25g unsalted butter
4 tbsp double cream
...for the salad and dressing
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar
salt and black pepper
4 handfuls of mixed lettuce leaves
1 lemon, quartered
chervil and edible flowers, to garnish (optional)
Method
Trim any dark brown areas from the smoked salmon, and use to line 8 small ramekin dishes so that it is overhanging the edges of the moulds. Whisk together the eggs, chives, salt and pepper.
Melt the butter in a heavy-based non-stick pan, add the eggs and cook over a medium heat, stirring constantly with a wooden spoon so the eggs do not stick. When they are nearly set, remove from the heat and add the cream to stop them cooking any further. Continue stirring for 30 seconds.
Fill the lined ramekins with the scrambled eggs and fold over the smoked salmon overhanging the sides. Turn out of the ramekins onto heatproof serving plates and place briefly under a pre-heated grill to just warm the smoked salmon.
Mix together the oil, sherry vinegar and some seasoning. Toss the lettuce leaves in this dressing and serve with the salmon and egg parcels. Garnish with a quarter of lemon, plus chervil and edible flowers if desired.
