Smoked Salmon Scramble


  • 2 oz. smoked salmon pieces
  • 2 oz. butter
  • 6 free range eggs
  • 1 lemon
  • salt & pepper
  • 1 tbsp. chopped parsley
  1. Cut the smoked salmon into ribbons
  2. Melt the butter in a non-stick pan.
  3. Break and lightly beat the eggs and scramble them for about 1½ minutes until they are starting to form curds.
  4. Add half the salmon pieces and the juice of half the lemon.
  5. Continue to scramble for about 30 seconds more until the eggs start to set. Season carefully.
  6. Put the scrambled egg into individual pots or on toast.
  7. Sprinkle with the remaining pieces of smoked salmon and a little parsley. Serve with the rest of the lemon cut into four


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