4 eggs
50 ml/1¾ fl oz of double cream
15 g/½ oz of unsalted butter
200 g/7 oz of smoked salmon
½ teaspoon of fresh dill - chopped fresh lemon - if needed
black pepper

METHOD

Melt the butter in a saucepan. Beat the eggs and pour into the saucepan, which is set on a low heat, stirring constantly to avoid burning and lumpiness. When the eggs start to thicken, pour the cream in whilst mixing and stirring until you reach your desired texture. Cut the salmon into strips and mix into the eggs. Cut pieces of fresh dill and add to the eggs together with some black pepper. Salt is not needed for this recipe, as the salmon is salty enough. It is important to remember that smoked salmon varies in taste, so try the fish prior to cooking and you can then adjust the seasoning to your liking.

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