Scrambled Egg Bagel with Salmon Gravlax
160g Tassal Tasmanian Gravlax Salmon
1 cup scrambled egg mix (2 eggs and remainder milk)
5 Tbsp Cucumber Relish (ingredients below)
2 lime wedges
3 Tbsp Crème Fraiche
1 medium cucumber, peeled and diced
1 shallot, finely diced
2 tsp dill, chopped
2 tsp extra virgin olive oil
1 Lime, juiced
Preheat oven to 160°C. Mix all cucumber relish ingredients together and set aside. Place bagel in preheated oven for 2 minutes, then place Gravlax Salmon in and bake for another 3 minutes.
Heat a pan over medium heat, melt butter, then add scrambled egg mix. Cook for 2 minutes or to your liking.
To serve, slice bagel in half, then top with scrambled eggs, warmed Gravlax. Place cucumber relish on the side, finish with Crème Fraiche.