Summary

Ingredients

• 4 egg (s), organic
• 4 tablespoon whipped cream
• 1 pinch (s) salt
• 1 pinch (s) sugar
• 3 teaspoons, heaped mustard with a note honey and dill
• 1 teaspoon, heaped dill, fresh or frozen, finely chopped
• 2 slices smoked salmon, approx. 100 g
• 50 g North Sea shrimp or deep sea shrimp
• 1 tablespoon butter
• Chive rolls
• Salt and pepper from the mill

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Instructions

1. Put the eggs, cream, salt and sugar, honey dill mustard, and additional chopped dill in a mixing bowl. Beat thoroughly with a whisk or in a blender.
2. If you can`t get the relatively expensive honey dill mustard or want to buy it extra, you can replace it with a teaspoon of medium-hot mustard and 1 1/2 teaspoons of honey and another teaspoon of chopped dill.
3. Cut 2/3 of the salmon into pieces with an edge length of approx. 2 cm and prepare. Cut the rest of the salmon into fine strips.
4. Heat a non-stick pan on half heat and melt the butter in it. Add the battered egg mixture and let it harden slightly. Now distribute the salmon pieces evenly on the surface and let them set for another minute.
5. Use a spatula to push the egg mixture from the edge of the pan into the middle, then turn the pan`s contents once and remove the pan from the heat. Let rest for 2 minutes.
6. Arrange the scrambled eggs on plates and sprinkle evenly with the salmon strips and crabs. Add a little salt and pepper from the mill and sprinkle everything with the chives.
7. Tip: If possible, you should use freshly pulsed North Sea shrimps, because these simply bring the most flavor. Unfortunately, they are becoming increasingly scarce and expensive. Outside of the fishing season or for everyday use, deep-sea crabs also work quite well. However: the original remains the original.