Pulled salmon on toast with scrambled eggs

Name: Pulled salmon on toast with scrambled eggs
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 400 g Norwegian salmon fillet, skinned and deboned; 1 tbsp olive oil; salt and pepper; 4 slices white bread; 20 g butter; cress; chives; 150 g crème fraîche; 2 tbsp horseradish paste; 1 tbsp lemon juice; salt and pepper; 8 eggs; 4 tbsp milk; 20 g butter; salt and pepper

Warm pulled salmon, soft scrambled eggs and a sharp horseradish cream on toasted bread – a hearty smørbrød for brunch.

Cooking time30-40 min

Difficulty levelEasy

Servings

Ingredients

Preparation

Pulled salmon

Preheat the oven to 160 °C (fan).
Rub the salmon with olive oil, salt and pepper and place in an ovenproof dish. Bake for 12–15 minutes, until just cooked through.
Pull the warm fillet apart into coarse flakes using two forks.

Horseradish cream

Stir the crème fraîche until smooth and mix in the horseradish and lemon juice.
Season to taste with salt and pepper.

Scrambled eggs

Whisk the eggs with the milk, salt and pepper.
Melt the butter in a pan over a low heat, add the eggs and stir gently until just set but still creamy.

Assembly

Toast the bread and spread with butter.
Spoon the scrambled eggs onto the toast and top with the pulled salmon.
Add dollops of horseradish cream, scatter with cress and chives and serve immediately.