Scrambled eggs & chives wrapped in smoked salmon - Recipe

Ingredients

For the parcels:
350g / 12oz Freedom Food labelled
Smoked salmon, thinly sliced
12 Freedom Food labelled eggs
1 tbsp chives, chopped
25g / 1oz unsalted butter
4 tbsp double cream

For the salad and dressing:
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar
Salt and black pepper
4 handfuls of mixed lettuce leaves
1 lemon, quartered
Chervil and edible flowers, to garnish (optional)

Method

Trim any dark brown areas from the smoked salmon, and use to line 8 small ramekin dishes so that it is overhanging the edges of the moulds.

Whisk together the eggs, chives, salt and pepper. Melt the butter in a heavy-based non-stick pan, add the eggs and cook over a medium heat, stirring constantly with a wooden spoon so the eggs do not stick. When they are nearly set, remove from the heat and add the cream to stop them cooking any further. Continue stirring for 30 seconds.

Fill the lined ramekins with the scrambled eggs and fold over the smoked salmon overhanging the sides. Turn out of the ramekins onto heatproof serving plates and place briefly under a pre-heated grill to just warm the smoked salmon.

Mix together the oil, sherry vinegar and some seasoning. Toss the lettuce leaves in this dressing and serve with the salmon and egg parcels.

Garnish with a quarter of lemon, plus chervil and edible flowers if desired.

Chef's tips

This year the RSPCA’s Freedom Food are encouraging shoppers to ‘switch one for welfare’ and make one change to their shopping basket by switching to a higher welfare alternative such as Freedom Food labelled products.

Credit

Brought to you from the RSPCA’s Freedom Food campaign in conjunction with Farm Animal Week (26^th July-1^st August 2010).