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Smoked salmon, goat's cheese & scrambled egg 'pies'


  • Line 4 small bowls with the smoked salmon and set aside.
  • Then beat the eggs and cream with seasonings and the chives until just blended.
  • Melt the butter in a large non-stick pan. Add the eggs and scramble until almost cooked, continually moving the curds into the centre with a wooden spoon. Add the goat's cheese and stir until melted
  • Then spoon the egg mixture into the moulds.
  • Dress the watercress with oil and balsamic. Toss well to coat and arrange in the centre of individual plates.
  • Then cover the moulds with overlapping smoked salmon and turn out on to the watercress.


  • 12 smoked salmon slices
  • 4-6 eggs
  • a good splash of cream
  • sea salt & freshly ground pepper
  • 1 heaped tbsp snipped chives
  • a good knob of butter
  • a few dollops of soft goat's cheese
  • 2 good handfuls of watercress
  • a splash of olive oil
  • a splash of balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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