Line two large ramekins with plastic wrap, squeeze a little lemon juice on top, and place the smoked salmon into the ramekins, covering the base and have the salmon hanging over the edges. Sprinkle with half the chopped dill
Whisk the eggs, cream and seasoning together in a bowl
Heat a non-stick frying pan and cook the eggs over low heat, stirring regularly until cooked to your liking
Place eggs into the ramekins and fold smoked salmon over the edges to make a parcel
Turn parcels on to plates, remove the plastic wrap and garnish with sprigs of dill. Serve with hot toast
Tips & Hints:
Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.