Scrambled eggs in smoked salmon papillotes

Serve these papillotes with a lemony cucumber salad for a perfect brunch or lunch.

SERVES 4

4 good slices of smoked salmon, about 120g (4¼oz) each

15g (½oz) dill

80g (⅓ cup) butter

8 eggs, beaten

4 tbsp cream

salt and freshly ground pepper

1 lemon, cut into quarters

Trim the smoked salmon to make neat rectangles or squares; set aside at room temperature. Finely dice the trimmings and put them in a bowl. Reserve 4 dill sprigs for the garnish, snip the rest and add to the diced salmon.

Melt the butter in a heavy-based saucepan, add the beaten eggs and scramble. Add the cream at the end, then the diced salmon and snipped dill. Season with salt and pepper.

Lay the smoked salmon slices on a sheet of cling film (plastic wrap). Put the scrambled eggs in the middle of the slices and fold one side of the salmon over the eggs, then the other to make papillotes. Turn them over.

Using a palette knife, lift each papillote on to a plate. With a very sharp knife, make a 5 cm (2in) long incision in the top to reveal some of the egg. Arrange a dill sprig in each slit, put a lemon quarter on each plate and serve at once.