Scrambled eggs with smoked salmon and wild Alaskan salmon roe

1. Whisk the eggs in a bowl, season moderately with salt and pepper. Cut the smoked salmon into fine strips.

2. Melt butter in a pan and add the eggs. Cook for 5 minutes over low heat while mixing continuously with a spatula or a whisk. Incorporate the cream, add half of the salmon and mix gently.

3. Place a layer of smoked salmon in the verrines, add a layer of scrambled eggs, cover with salmon roe. Decorate with chives. Serve cool with toasted bread. You can pair this dish with a salad featuring  grapefruit and feta.

Photo credit : Sucré Salé