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Scrambled Egg & Smoked Salmon Burger with Beetroot Relish
- Step 1
Whisk eggs, cream and chives together in a small bowl and season to taste with freshly ground black pepper and salt. Set aside.
- Step 2
In a non-stick frying pan melt the 20g butter over medium heat. Add egg mixture and allow to cook without stirring for 1 minute, then reduce heat to low. Using a flat spatula or flat edge wooden spoon gently move the egg around the pan (being careful to move it, not stir it!) drawing the egg from the edges of the pan, towards the centre. The uncooked egg will find its way to the bottom of the pan and the cooked egg will rise to the surface. When the egg is almost cooked remove pan from heat and set aside to allow it to finish cooking from the heat of the pan.
- Step 3
To serve; assemble the burgers by dividing the scrambled egg between the two burger bases. Top each with 2 slices of TASSAL Smoked Salmon and finish with watercress leaves. Spread the beetroot relish on the toasted under-side of the bun lid and return lid to burger. Serve immediately.
¼ cup cream
2 tsp finely chopped chives
150g TASSAL Smoked Salmon
2 x round brioche buns, cut in half through the centre then the inner side toasted under a grill
¼ bunch watercress
2 tbsp beetroot & balsamic relish