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Scrambled Eggs & Smoked Salmon Serves 4 12 eggs 500g smoked salmon, thinly sliced 1 cup crème fraîche (see recipe below) 2 cups fresh fruit salad, finely diced into small cubes 28g caviar 1/4 cup fresh dill, finely chopped (reserve four sprigs for garnish)  1 teaspoon vegetable oil Salt and pepper to taste 1 tbsp butter Rub the inside of four small bowls, or medium ramekins, lightly with vegetable oil. Line each bowl evenly with smoked salmon, covering all areas but being careful not to layer too thick. Refrigerate for 30 minutes (it can be made in advance and refrigerated overnight. If so, allow 10 minutes out of the fridge to remove and chill before adding cooked eggs). Crack eggs into a bowl and whisk. Scramble lightly over medium heat in a sauté pan with butter, salt and pepper until eggs are medium firm. Fill salmon-lined bowls immediately with eggs, pressing into a firm mould. Turn bowl over and lightly remove mould, serving flat side down. Drizzle with 1/4 cup dill crème fraîche per plate and spoon caviar on top. Garnish with dill sprig. Serve with 1/2 cup fruit salad over mint leaf and hash brown potatoes. To make the Dill Crème Fraiche: Mix 1 cup whipping cream with 2 tablespoons of buttermilk. Mix well and pour into a glass jar and cover. Let stand at room temperature for eight to 24 hours, or until thickened. Stir well and refrigerate. Use within 10 days. Remove from fridge 10 minutes before serving. Stir in chopped fresh dill. From: “Tea” by Sarina Jacobson. Published by Stirling/Capricorn Link. 
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