360 g Smoked salmon, Trimmed and Carved into thin, long slices
4 Large slices rye bread, cut almost 1 cm thick
80 g Butter
8 Fresh farm eggs
70 ml Liquid cream
30 g Chives, finely cut with a very sharp knife
Salt and freshly ground white pepper, to taste
Butter the slices of rye bread and place a lettuce leaf on each slice.
Heat a pan and melt the butter until foamy.
Beat the fresh eggs with the liquid cream, season with salt and freshly ground white pepper, and add the chives.
Pour the egg mixture into the pan. Stir the eggs, while shaking the pan, until you get scrambled eggs to your liking, soft and moist, or more on the dry side.
Place the scrambled eggs on top of the lettuce leaves, decoratively topped with the sliced salmon. Serve immediately