Christmas Morning Smoked Salmon Scramble
- 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
In a bowl stir the salmon pate to soften, then mix in the eggs beating well.
Add the snipped chives and season with a generous twist of black pepper.
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.
Serve the smoked salmon scramble on lightly toasted and buttered sourdough bread.
Tips: Finely chop a tomato, discarding the seeds, and add to the egg mixture with the chives