Rapeseed-oil spray
110g (4oz) smoked salmon, thinly sliced
4 eggs
2 tsp horseradish sauce
2 tsp snipped chives
freshly ground black pepper
10g (½ oz) unsalted butter
Watercress, to garnish
Lemon wedges, to garnish

1 Lightly spray 4 timbales with oil and line with clingfilm.
2 Line each timbale with strips of smoked salmon, making sure there are no gaps and leaving an overhang to create a lid once the timbales are filled with scrambled eggs.
3 Lightly beat the eggs, folding in the horseradish and chives, but keeping some viscosity (don’t over beat). Season with pepper.
4 Melt the butter in a non-stick frying pan or saucepan until it foams, then pour in the eggs. With a wooden spoon, draw the edges of the eggs into the centre continuously until they have cooked to your liking. Immediately spoon the scrambled eggs into the smoked salmon moulds, push the eggs down with a teaspoon, then fold over the smoked salmon to enclose.
5 Turn the moulds out into the centre of 2 plates and garnish with any excess smoked salmon, the watercress and lemon wedges.

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