extravagant hors d’oeuvre, Smoked Salmon with Scrambled Egg is delicious served with thinly sliced brown bread and butter and a bottle of chilled dry white wine.
1 small lettuce heart, washed and finely shredded
1 oz. butter
½ small green pepper, white pith removed, seeded and finely chopped
2 eggs, lightly beaten
2 teaspoons chopped fresh chives
½ teaspoon salt
½ teaspoon black pepper -g teaspoon grated nutmeg
3 tablespoons single cream
6 oz. smoked salmon, thinly sliced g teaspoon paprika
2 lemons, quartered
Arrange the lettuce heart on a medium-sized serving dish. Set aside.
In a small saucepan, melt the butter over moderate heat. When the foam subsides, add the green pepper and cook for 5 minutes, stirring frequently. Add the eggs, chives, salt, pepper, nutmeg and cream and cook, stirring constantly, for 4 to 6 minutes or until the mixture thickens. Remove the pan from the heat. Transfer the egg mixture to a small mixing bowl.
Set aside to cool completely.
Lay the slices of salmon on a wooden board. Place
1 teaspoon of the egg mixture at one end of each slice. Roll up the salmon slices Swiss roll style. Transfer the salmon rolls to the prepared serving dish. Sprinkle the paprika over the fish. Garnish the dish with the lemon quarters and serve immediately.