zoom Asian-style scrambled eggs with hot smoked salmon & pickled cucumber
  • Print A4 A5
    • Close

    Save to your scrapbook

    Asian-style scrambled eggs with hot smoked salmon & pickled cucumber

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
    • Home
    • Recipes
    • a
    • Asian-style scrambled eggs with hot smoked salmon & pickled cucumber

    Asian-style scrambled eggs with hot smoked salmon & pickled cucumber

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2

    Ingredients

    1 tbsp Japanese rice vinegar
    ¼ tsp honey
    160g cucumber, finely sliced
    4 British Blacktail Medium Free Range Eggs
    1 tsp reduced salt soy sauce
    1½ tsp toasted sesame oil
    2 large slices sourdough
    ½ x 160g pack hot smoked salmon with sweet chilli
    1 salad onion, finely sliced
    ¼ tsp black sesame seeds
    ¼ tsp Lee Kum Kee Chiu Chow Chilli Oil, to serve (optional) 

    Method

    1. Mix the vinegar and honey in a medium bowl with a pinch of salt. Add the cucumber and toss to coat. Set aside until ready to serve, turning from time to time.

    2. Whisk the eggs with the soy sauce. Warm the sesame oil in a saucepan over a medium heat and add the eggs. Stir continuously with a wooden spoon until you have soft-set scrambled eggs.

    3. Toast the bread, divide between two plates and pile the eggs on top. Flake the salmon fillet over the eggs and top with the salad onion and sesame seeds, serving the drained pickled cucumber on the side. If you like a little heat, add a small drizzle of chilli oil.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    This quick pickled cucumber is a great accompaniment to all kinds
    of fish.

    Comments

    Average user rating

    5 stars

    Glossary