Scrambled egg slices with smoked fish

Name: Scrambled egg slices with smoked fish
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium sized tomato; 100 g curled strip of smoked dogfish; 2 discs (approx. 50 g) smoked salmon; 3 oblong slices of brown bread; 2 TEASPOONS butter/margarine; 6 Eggs (Gr. M); 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TABLESPOON Oil; some stem(s) Chives, parsley and dill; 2 TEASPOONS pickled green peppercorns; 1 TABLESPOON Trout caviar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium sized tomato
100 g curled strip of smoked dogfish
2 discs (approx. 50 g) smoked salmon
3 oblong slices of brown bread
2 TEASPOONS butter/margarine
6 Eggs (Gr. M)
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TABLESPOON Oil
some stem(s) Chives, parsley and dill
2 TEASPOONS pickled green peppercorns
1 TABLESPOON Trout caviar

Directions

1
Wash and seed the tomato. Dice the flesh. Slice the curly and cut the salmon into strips
2
Spread slices of bread with fat. Whisk eggs and milk and season
3
Heat the oil in a large coated pan. Let the egg mass falter in it. Push together from time to time with a spatula
4
Wash the herbs and shake dry. Cut chives into small rolls, chop parsley and dill
5
Spread the scrambled eggs over the breads. Cover one slice of bread with creamy curl and tomato and sprinkle with herbs. Spread salmon and green pepper on the second slice of bread. Put trout caviar on the third slice of bread. Cut the breads into 4 triangles each