Rich, Creamy Salmon Scrambled Egg
Scrambled eggs with smoked salmon strips and dill - perfect for serving on hot buttered toast!
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Smoked Salmon | Snack,Savoury | Boil,Chill,Other | Less than 30 minutes |
Ingredients
- 2 x 125g packs Taste the Difference Isle of Skye smoked Scottish Salmon
- 4 x 15ml spoons single cream
- 8 large eggs
- salt and freshly ground black pepper
- 75g butter
- 20g pack fresh dill, roughly chopped
Method
Cut the smoked salmon into thin strips and place in a bowl with the cream. Cover and place in the fridge for 10 minutes.
Crack the eggs into a bowl, add seasoning and whisk together.
Melt half the butter in a saucepan over a moderate heat.
Pour in the eggs and stir continuously with a spoon until the egg just begins to set. Add the salmon and keep stirring until almost set.
Remove from the heat, stir in the remaining butter and dill. Serve immediately on buttered toast.
