Creamy Scrambled Egg Tartlets with Salmon

Tartlets

1. Put the flour in a bowl, make a well in the middle and put the egg in it. Add the pinch of salt and the pinch of sugar as well as the tablespoon of milk and spread the butter around the edge and then quickly knead by hand to form a smooth dough, then wrap it in cling film and let it rest for 1 hour in the refrigerator.
2. Then butter 4 tartelette shapes well. Take the dough out of the refrigerator and divide it into 4 parts and roll out each part into a round and thin layer. Then place in tartlet molds and cut off the excess dough. Then in the oven preheated to 180 degrees 15 -. Bake for 20 minutes. Let the dough cool in the molds.
3. You can do that a day in advance.

Creamy scrambled eggs

1. Put the eggs in a bowl and stir well with the whisk. Season with salt and pepper. In a saucepan, heat the butter with the cream over medium heat until the butter has melted. Then add the clumped eggs, always keep the temperature well in the middle.
2. And now always stir nicely with the whisk, without interruption, it must under no circumstances start at the bottom of the pot. It doesn’t take too long. At some point the egg begins to stagnate, then turn off the temperature completely and continue to stir on the hot stove until the mixture is nice and creamy and then pull it off the plate.

finish

1. Place the tartlets on a plate and fill them with the creamy scrambled eggs (which, by the way, are very creamy and very fluffy). Put some salmon on top. Cut the chives into small rolls and sprinkle over the scrambled eggs.