Laver With Smoked Salmon And Scrambled Eggs

Scrambled eggs and salmon is a marriage made in heaven. Serve this classic with innovation - Welsh laverbread which compliments both the flavour and colour of the dish.

Category:  Starters & Salads Midweek Express  - 


For 4 people


  • of smoked salmon or gravad-lax to serve four
  • 225 g Parsons laverbread
  • 8 eggs
  • 3 tbs wine vinegar
  • 300 ml milk or cream
  • parsley and dill
  • pepper to taste

Laver With Smoked Salmon And Scrambled Eggs Directions

  1. 1. Arrange the smoked salmon or gravad-lax onto four plates.
  2. 2. Warm the laverbread in a pan with the wine vinegar.
  3. 3. Mix eggs, milk, herbs and seasoning and scramble.
  4. 4.Spoon eggs onto warmed plates and garnish with the warm laverbread.