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  1. 60g butter
  2. 2 tbsp plain flour
  3. 200ml whole milk
  4. 100ml double cream
  5. 6 large free-range eggs, separated
  6. 250g smoked salmon, finely sliced
  7. 3 tbsp snipped fresh chives
  8. 100g cream cheese


  1. 1. Preheat the grill to high. Melt half the butter in a small pan over a medium heat, then add the flour and stir for 1 minute. Gradually add the milk and cream, stirring, until it’s a thick sauce. Season and remove from the heat.
  2. 2. Spoon into a medium bowl and mix in the egg yolks, salmon and chives. Mix well, then add the cream cheese in small dollops, but don’t mix it in.
  3. 3. In a separate bowl, whisk the egg whites to soft peaks, then gently fold them into the egg yolk mixture.
  4. 4. Melt the remaining butter in a 26cm ovenproof frying pan over a medium heat. Once the butter is foaming, pour in the egg mixture. Turn the heat down to low and cook for 2-3 minutes until just set on the bottom. Do not stir. Pop the frying pan under the preheated grill for 4-5 minutes to brown the top. Cut into slices and serve immediately, with buttered sourdough toast.


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