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Asian-style scrambled eggs with hot smoked salmon & pickled cucumber
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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)
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.
This quick pickled cucumber is a great accompaniment to all kinds
Typical values per serving:
This recipe was first published in February 2020.