- 150g Huon Cold Smoked Salmon - roughly chopped
- 2 tbsp Butter
- 2 Shallots - chopped
- 1/2 Leek - Finely Sliced
- 6-8 Eggs - Free Range and whisked
- Sea salt
- Black pepper
Heat the butter on a low heat in a large fry pan.
Add the onion, shallots and leeks.
Cook for 5-6 minutes or until softened.
Gently whisk eggs in a separate bowl.
Add eggs to the pan and continue to cook on a low heat.
Cook to cook to your preference.
Remove from the heat.
Season and add the Cold Smoked Huon Salmon.