Scrambled eggs with smoked salmon

Ingredients
4 large eggs
4 1/2oz (125 g) smoked salmon trimmings
4 tbsp crème fraîche
1/2oz (10 g) butter
salt and freshly milled black pepper
a little fresh dill, to garnish
toast or slices of French stick

Method
1. Place the chopped salmon and crème fraîche in a bowl, stir, cover and set aside for 30 minutes.
2. Melt the butter over a very gentle heat.
3. Beat the eggs lightly with salt and black pepper. Add the beaten eggs to the melted butter. Increase the heat slightly and stir continuously.

4. After about 1 minute add the salmon and creme fraîche, then keep on stirring like mad until almost all the liquid has gone, around 3-4
minutes.
5. Remove from the heat and continue stirring until the eggs look soft, creamy and delicious. Check the seasoning and spoon onto the toast. Top with a little dill and a flourish of fresh salmon and serve!