Summary

Ingredients

• Salmon - Skin a pickled gravlax
• 6 egg (s)
• 100 ml milk
• butter
• salt
• Dill, fresh and finely chopped

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Instructions

1. Cut the salmon skin into finger-length strips or squares. Melt the butter in a pan and fry the salmon skin over medium heat until the cut edges rise. Now lightly salt it and keep it warm in the oven
2. Whisk eggs and milk together and stir into scrambled eggs in a buttered pan. Salt lightly. Portion the scrambled eggs on lukewarm plates, add the pieces of skin and sprinkle with the dill.
3. Serve with toast or fresh baguette. A dry Riesling goes well with it.
4. This is a delicious snack between meals, an amuse gueule or an intermediate course in a menu.
5. Warning: this does not work with the skin of a smoked salmon. It would turn to leather in the pan.