Scrambled eggs, hot smoked salmon, pickled fennel, soft herbs, gribiche

Method

For the hot smoked salmon, clean the wings and belly fat off the salmon, then debone the fish. Place the salmon skin-side down on a tray. In a bowl, mix together the sugar, salt flakes, fennel seeds and pepper, then spread the mixture over the flesh of the salmon. Cure for 15-20 hours in the refrigerator. When the salmon is lightly cured, wash it thoroughly and dry well. You will need four 150 g portions. Soak the smoking wood chips in water for 10 minutes, then drain – this will produce a better smoke. Place the drained wood chips in a deep, heavy, baking tin large enough to hold the salmon. Cover the chips lightly with a piece of twice-folded foil to protect the salmon from too much heat. Place the salmon, skin-side down on a rack that will fit in the baking tin. Paint the flesh with the maple syrup. Preheat the oven to 180°C. Put the baking tin on a gas burner on the stove top and start heating the chips. Once the chips are smoking and the first yellowish thick smoke has passed, after roughly 2 minutes, put the salmon on the rack in the tin and seal with foil. Leave on the stove top for a further 5 minutes, then remove the foil. Transfer to the oven for 15 minutes. Allow to cool, then remove the salmon from the tin. You can flake it a little for serving or slice it into thick strips. Crack the eggs into a bowl and mix them roughly with a fork. Add the butter to a large non-stick frying pan over medium heat. Once the butter starts to foam, lower the heat and add the eggs. Using a spatula or wooden spoon, gently pull the eggs from the bottom and side of the pan. Do not be too vigorous as this will lead to the eggs splitting and leaching the water out. Once your eggs are almost cooked, stir in the crème fraiche and chives and season to taste. To build the plate, put the bottom of the bun on the plate and top with the hot smoked salmon, pickled fennel, gribiche sauce and soft herb garnish. Top with the other half of the bun.