The Ultimate Smoked Salmon Breakfast

Ingredients


Serves 2

200g fine oak smoked salmon
1 lemon
1 tomato
knob of butter
4 medium free-range hens eggs, beaten/or duck eggs
salt & freshly ground black pepper
few sprigs of fresh dill

You will need 2 ramekins for this dish.


Recipe


Line each of the ramekins with clingfilm with a little spare all round. Into these gently press slices of smoked salmon to entirely cover the inside of the ramekin, again with extra to spare all round.

Next prepare the serving plate by cutting leaf shapes out of the remaining smoked salmon and arranging them around the outside of the plate. Bear in mind the space in the centre needs only to be as wide as the rim of the ramekin. Slice the lemon and then cut each slice into four. Arrange these amongst the salmon leaves on the plate. With a sharp knife peel the skin off the tomato in one continuous piece. Wind this peel up to form a rosebud that can be held in place by part of a cocktail stick until ready to put in place.

Now that you have prepared everything else you can scramble the eggs. Melt the butter in a non-stick pan, add the eggs and cook until just beginning to set. Season with salt and pepper. Pour the scrambled eggs into the ramekins, fold over the excess smoked salmon and then, using a fish slice over the top, upturn the ramekin and place it in the middle of the plate. Remove the fish slice from underneath, lift off the ramekin and remove the clingfilm. Place the rosebud on top of the egg filled smoked salmon mound, garnish with the dill and serve immediately.