Most recipes for smoked salmon and scrambled eggs suggest chopping up the smoked salmon and adding it to eggs just before they are ready to serve. We serve the salmon cold as we feel warm smoked salmon can taste a little like smoked ham.

SERVES 4

110 g | 4 oz Scotch smoked salmon
salt and freshly ground black pepper
8 eggs
55 g | 2 oz butter

1. Divide the smoked salmon into 4 and arrange on one half of 4 side plates. Grind over a little pepper.
2. Mix together the eggs, salt and pepper. Beat well.
3. Melt the butter in a non-stick frying pan. Tip in the egg mixture and using a wooden spoon constantly until set but still creamy
4. Pile on the plates and serve immediately

Wine: SPICY WHITE

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]