After the full English this is probably one of the most requested dishes at my B&B. There are several ways of cooking it but I've finally settled on this one. It's a creamy concoction of eggs, with the Salmon stirred in, all piled on top of an English muffin. You can use the recipe I did earlier for the muffin, or buy them ready made from most supermarkets.
I've used sliced smoked salmon for this recipe but it's great for using up cheaper smoked salmon trimmings. You can also use flakes of hot smoked salmon or flaked trout.
2 free range eggs
60g smoked salmon ( retain a couple of strips of salmon as a garnish if you like )
1 tbs cream
1 English muffin
1 tsp of butter plus extra to butter the muffin
Chop the salmon into small pieces and put into a small bowl with the cream and mix well.
Break the eggs into a small bowl & whisk until all of the yolk & white are well combined. Add a grind of black pepper.
When you're ready to cook melt the butter in a small saucepan over a low heat and put in the eggs, stirring all the time to scramble the eggs. When about half of the liquid had turned into curds then add the salmon & cream mix ( pop the halved English muffin in the toaster at this point too ), continuing to scramble until all of the liquid has gone and you have a pan of creamy eggs & salmon.
When the muffin pops, butter in well, put onto a warmed plate & pile the salmon on top.
I like to serve mine with a sprinkling of chives or parsley & a wedge of lemon, but check with your guests as not everyone likes chives.