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Smoked Salmon Fingers with Scrambled Eggs

Smoked salmon fingers with scrambled eggs



10 eggs, lightly beaten

¾ C cream

Salt and pepper

20g butter

4 slices white bread, toasted

100g soft spreadable cheese e.g goat curd, cream cheese – we recommend ViaVio Stracchino

100g sliced smoked salmon

Dill leaves and lemon wedges, to serve



  1. Place the egg, cream, salt and pepper in a large bowl and whisk to combine.
  2. Melt the butter in a large non-stick frying pan over medium heat.
  3. Add the egg mixture and cook, stirring frequently, for 2–3 minutes or until only just cooked through and still creamy.
  4. Spread the toast with the soft cheese, top with the smoked salmon and cut into fingers. Top with the dill and serve with lemon wedges.


Serves 4.

Recipe adapted from donnahay.com.au.