Scottish Oatcakes with Smoked Salmon Scramble
by British Egg Information Service
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
100g/4oz fine oatmeal
2.5ml/½tsp salt
pinch of bicarbonate of soda
1 tbsp vegetable oil
15g/½oz butter
8 large eggs
2 tbsp milk
100g/4oz Scottish smoked salmon
chives to decorate
Method
1. Preheat oven to 180C/Fan 160C/350F/Gas 4.
2. Place oatmeal, salt and soda in a large bowl. Stir in the oil and 2 tbsp
hot water and mix to a firm dough.
3. Roll out on a lightly floured surface and use a 7.5cm/3in cutter to press
out 8 rounds, re-rolling as necessary. Bake for 8-10 minutes or until golden
and crisp.
4. To scramble the eggs: melt the butter in a nonstick pan over a low heat.
Beat the eggs with the milk and salt and pepper to taste. Pour the eggs into
the pan and cook over a gentle heat for 2-3 minutes, stirring until the eggs
are scrambled.
5. To serve: place two warm oatcakes on each plate, spoon over scrambled
egg and serve with slices of smoked salmon. Decorate with chives if liked.
Smoked Salmon Recipe Ideas
(c) Copyright 2004 Uig Lodge Smoked
Salmon Scotland