Pincho with salmon scrambled eggs

Name: pincho with salmon scrambled eggs
Cook time: 15 min
Total time: 15 min
Yield: 12
Cuisine: Spanish
Ingredients: 4 medium sized egg; 50 ml fresh cream a 125 ml cup; 25 g unsalted butter or margarine; 100 g smoked salmon; 3 el fresh chives; 6 slice Whole grain bread; 295 g roasted red peppers in pot

Spanish tapas with salmon. Perfect for brunch during Easter or with drinks

Ingredients

Kitchen Stuff

1 cocktail sticks

Directions

Beat the eggs with the whipped cream, add pepper and salt. Heat the butter in a pan and allow the egg mixture to solidify on medium heat. Cut the salmon into strips.
Cut the chives finely. Spoon halfway through half of the salmon and half of the chives. Remove the pan from the heat. Divide half of the scrambled eggs over 3 slices of bread, place the other slices and press slightly.
Cut the stacks diagonally into 4 pieces. Cut the peppers into long strips. Place the rest of the scrambled eggs on top and garnish with the strips of paprika, the rest of the salmon and the chives. Stick the pinchos with a cocktail stick.