Salmon skin with scrambled eggs

Ingredients for 4 servings:

• Salmon – skin from a cured gravlax
• 6 eggs
• 100 ml milk
• butter
• Salt
• Dill, fresh and finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the salmon skin into finger-length strips or squares. Melt the butter in a pan and fry the salmon skin over medium heat until the cut edges curl. Now add a little salt and keep warm in the oven. Whisk the eggs and milk together in a buttered pan until scrambled. Add a little salt. Serve the scrambled eggs on lukewarm plates, add the skin pieces, and sprinkle with dill. Serve with toast or fresh baguette. A dry Riesling goes well with this drink. This makes a delicious snack, an amuse-gueule, or the middle course of a meal. Caution: This won’t work with the skin of smoked salmon. It would turn to leather in the pan.