Beat 2 eggs each, mix / whisk with milk (50 ml), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), 2 teaspoons of chopped leek rolls and ½ teaspoon of ground turmeric. Do the same with the other half. Divide the salmon in half and cut into strips. Heat the rapeseed oil (1 tbsp) in a pan, add the egg and chives mixture, reduce the temperature and let everything set slowly. Use the pan pusher to push the scrambled eggs back and forth until they are lightly thickened. Do the same with the second half. Lubricate the wholemeal bread with butter (½ tbsp each), place / drape the scrambled eggs on top, add the salmon strips, sprinkle the scrambled eggs with the remaining chopped leek rolls and garnish with a radish, serve.