Christmas Morning Smoked Salmon Scramble

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Christmas Morning Smoked Salmon Scramble

Servings 2 people


  • 100 g Castle MacLellan Smoked Salmon Pate
  • 5 whole eggs lightly beaten
  • 2 tsp snipped chives
  • black pepper
  • 25 g salted butter
  • toasted sourdough bread to serve


  1. In a bowl stir the salmon pate to soften, then mix in the eggs beating well.

  2. Add the snipped chives and season with a generous twist of black pepper.

  3. Melt the butter in a pan and just as it starts to sizzle pour in the egg mixture. Stir quickly over medium heat for 3-4 minutes to scramble the eggs.

  4. Serve the smoked salmon scramble on lightly toasted and buttered sourdough bread.

Recipe Notes

Tips: Finely chop a tomato, discarding the seeds, and add to the egg mixture with the chives


Posted on

20th November 2020

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