Salad of smoked mackerel and scrambled eggs à la Didi

Ingredients for 2 servings:

• 3 m.-sized eggs
• ½ bunch chives
• 1 tbsp butter
• 2 pinches of sea salt from the mill
• 2 pinches of pepper, mixed from the mill
• 50g salami
• 50g Gouda
• 125 g smoked mackerel fillet(s)
• 1 tbsp sunflower oil
• 1 tbsp white wine vinegar
• 2 pinches of garlic salt
• 2 m.-large tomato(s)
• 2 small cucumbers

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Whisk the eggs with plenty of finely chopped chives, salt, and pepper. Fry the eggs in butter in a pan until firm and scrambled, then let cool. Skin and shred the mackerel. Mix the vinegar and oil, season with a little salt, pepper, and garlic salt, and marinate fine, not-too-long strips of sausage and cheese, along with the shredded fish, in this marinade. Slice 1 tomato and a cucumber (for decoration). Dice the other tomato and cucumber. Add the diced eggs to the other ingredients. Finally, fold in the coarsely chopped scrambled eggs. Plate up and serve.