Scrambled eggs and smoked salmon by Anton Edelmann

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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 Fair trade black pepper
  • 4 handfuls of mixed lettuce leaves
  • 1 lemon, quartered
  • Chervil and edible flowers, to garnish (optional)

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.

  • 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.

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