1/2 lb (225 g) smoked salmon bits
12 large eggs, preferably free-range
1/3 cup (75 g) butter
1 tablespoon fresh or freeze-dried chopped chives
salt and freshly ground black pepper
12 large eggs, preferably free-range
1/3 cup (75 g) butter
1 tablespoon fresh or freeze-dried chopped chives
salt and freshly ground black pepper
method
1. Trim the smoked salmon scraps of any bony or finny bits and any skin. Cut them into matchstick-sized pieces.
2. Melt the butter in a big non-stick pan until it hisses and then stops hissing. At the instant it stops - be quick as it is about to go brown which you do not want put in half the smoked salmon strips.
3. In a separate bowl, beat the eggs lightly.
4. When the cooking smoked salmon is just beginning to perfume the air, pour in the eggs and stir with a wooden spoon until the mixture begins to turn crumbly but is still slightly moist.
5. Add the chives and almost all the rest of the smoked salmon - keep a teaspoonful or two back for decoration. Stir the egg mixture quickly and, while it is still moist and slightly soft, heap it on to slices of fresh, granary toast or pile it into small, warmed bowls and serve the toast separately.
6. Season it with just a little salt and freshly ground black pepper, and sprinkle the last bits of smoked salmon on the top.
2. Melt the butter in a big non-stick pan until it hisses and then stops hissing. At the instant it stops - be quick as it is about to go brown which you do not want put in half the smoked salmon strips.
3. In a separate bowl, beat the eggs lightly.
4. When the cooking smoked salmon is just beginning to perfume the air, pour in the eggs and stir with a wooden spoon until the mixture begins to turn crumbly but is still slightly moist.
5. Add the chives and almost all the rest of the smoked salmon - keep a teaspoonful or two back for decoration. Stir the egg mixture quickly and, while it is still moist and slightly soft, heap it on to slices of fresh, granary toast or pile it into small, warmed bowls and serve the toast separately.
6. Season it with just a little salt and freshly ground black pepper, and sprinkle the last bits of smoked salmon on the top.
serving amount
serves four
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