The first time I had gravlax was in my beloved Kookaburra Restaurant in Halls Gap, Victoria. They served it with a rocket and potato salad. I loved it. Gravlax is fish cured in a mixture of salt and sugar. It’s usually done with salmon, but the lovely lady from Cypress Valley does it with trout. I picked up another packet at the market on the weekend. I was going to use it in hors d’oeuvres for Christmas day, but we thought that might be too much food. As such, I’ve been able to use it the most delectable breakfast for the past two days. It’s such a great holiday treat. It would be a good one for Christmas day too, for those who like a special breakfast.
|2||slices||hot buttered toast|
|2||teaspoons||fresh dill, chopped|
Melt the butter in a small non-stick saucepan. Break the eggs into the saucepan and break up with your wooden spoon. Cook gently, on a low heat, stirring constantly. They should only tale a few minutes. Remove the pan from the heat just before the eggs are cooked. This will ensure they remain creamy, and don’t overcook. They will continue to cook once taken off the heat. Stir through the chopped dill. You shouldn’t need to season the eggs, the fish should provide adequate saltiness. Pour the scrambled eggs onto your hot buttered toast. Arrange the slices of gravlax atop the eggs and serve. Delicious!