Recipes

Chosen from the RSPCA Freedom Food Celebrity Recipe Collection, Anton Edelman says "You can't beat the traditional combination of smoked salmon and scrambled eggs - and the sharp dressing for the salad gives this recipe an extra tang."

Serves 4-8

    350g (12oz) Freedom Food smoked salmon, thinly sliced
    12 Freedom Food 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 mixed lettuce leaves
    1 lemon, quartered
    Chervil and edible flowers to garnish

Method

Trim any dark brown areas from the smoked salmon and use the salmon to line 8 small ramekin dishes so that it is overhanging the edges. 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 the dressing and serve with the smoked salmon parcels. Garnish with a lemon quarter, and chervil and edible flowers if desired.