The delicate flavor of smoked salmon renews the basic scrambled eggs recipe.
- Egg - 8
- Cream - 5-6 tbs
- Chopped Fresh Dill - 2 tbs
- Salt And Pepper - to taste
- Smoked Salmon - 100 g (0.2 lbs)
- Butter - 2 tbs
- Bread - 6-8 slices
- Tuna - 80 dkg (1.8 lbs)
- Lemon Juice - 1-2 tbs
- Fish Seasoning - 1 tbs
- Fresh Parsley - 1 bunch
- Cream - 3 dl (10.1 oz)
- Rasped Cheese - 15 dkg (0.3 lbs)
- Black Pepper - to taste
- Salt - to taste
- Egg Yolk - 2
Break the eggs. Place them into a pot and whisk together with the dill and cream. Add salt and pepper, and the smoked salmon.
Melt the butter in a pan and pour in the egg and smoked salmon mixture. Using a wooden spatula, carefully scrape the egg away from the sides of the pan as it starts to set, and stir gently to allow the uncooked egg to fill the surface.
When the eggs are almost cooked but still creamy, take the pan off the heat and place the on the buttered toast. Top with dill.
Clean the fish. Rub with lemon juice and pepper.
Pour 1 packet chopped parsley into the seasoning. Rub the fish with the seasoning.
Mix the egg yolk with the cream and rasped cheese and pour the mixture on the fish.
Bake it over medium-heat.
Also known as: Spicy Roast Tuna