Crispbread with Scrambled Eggs and Smoked Salmon
4 slices FINN CRISP crispbread
8 tbsp whipped cream
2 tbsp finely chopped chives
Salt, white pepper
200 g hot smoked salmon
Break eggs into a bowl. Add cream, pinch of salt and pepper and whisk to combine.
Melt pat of butter in a pan, add egg mixture. Curd stirring over low heat. Scrambled eggs are ready when the mixture is solid, crumbly but moist. Stir in chives.
Serve with FINN CRISP crispbread and hot smoked salmon.