Method

• 1.
  Lightly grease four 9cm-diameter (175ml-capacity) moulds or ramekins and line with the smoked salmon, leaving some hanging over the edges.
• 2.
  In a bowl, lightly whisk the eggs with the chives, salt and pepper. Split the muffins and lightly grill or toast. Toss the mixed leaves with walnut or olive oil, vinegar, and sea salt and pepper to taste.
• 3.
  Melt one-third of the butter in a non-stick frypan over low heat, then add the eggs. Scatter the remaining diced butter over the top, and stir the eggs with a wooden spoon in a continuous spiral from the outside to the centre and back again. When the eggs begin to turn creamy but are still slightly runny, remove the pan from the heat and keep stirring for a few seconds.

• 4.
  Spoon the just-cooked eggs into the smoked salmon moulds and fold the salmon in to enclose the parcel. To serve, place a muffin half over the top of each ramekin, then invert onto a warm plate.
• 5.
  Top each with a heaped teaspoon of salmon roe, then serve with salad.