Smoked Salmon, Scrambled Egg and Mushroom Parcels

This is an easy and delicious dish to make. It can be served as a breakfast, starter or main course.

I served this on top of toasted Turkish bread with a wedge of lemon.

Delicious smoked salmon crammed full of creamy scrambled egg and lightly fried mushrooms, this dish will be the star of the show.

Ingredients

300 g smoked salmon

4-6 eggs

100 g mushrooms, thinly sliced

1 Tsp dried chives

2-3 Tbsp milk

Method

1. Line 2 ramekins with cling film. Place the smoked salmon into the lined ramekins overlapping the salmon slightly to make sure the base and sides are covered, allow the salmon to hang over the edges.

2. Fry the sliced mushrooms in some butter or oil until softened. Whisk eggs, milk and chives together in a small bowl. Heat a pan over a low heat and cook the egg mixture, stirring at regular intervals so the egg doesn't stick. Cook to your taste. Gently stir through the mushrooms.

3. Fill the salmon lined ramekins with egg and mushroom mixture and fold over the edges, pressing down gently. Turn out onto a plate or toasted bread, remove cling film. Serve immediately.

Enjoy.

Comments

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