Scrambled Egg with Salmon Roe Smorrebrod

• 12 extra-large eggs
• 1/2 stick plus 2 teaspoons lightly salted butter
• 6 slices dark bread, cut in half
• 24 thin slices cucumber
• 3 ounces salmon roe or other fish roe
• Fresh dill sprigs for garnish

1. Beat the eggs well in a large bowl.
2. In a heavy saute pan, about 8 inches in diameter, melt 2 teaspoons of butter over extremely low heat.
3. Add the beaten eggs, and cook over the lowest possible heat for 45 minutes.
4. Stir occasionally to prevent a skin from forming on the surface.
5. The eggs will thicken very slowly.
6. When they begin to thicken, stir gently with a large spoon to create large flaps in the scrambled eggs.
7. The eggs will be darker in color and thicker than normal scrambled eggs.
8. Spread 1 teaspoon of butter on each of the bread halves.
9. For each smorrebrod, at 2 corners that face each other diagonally, place 2 slices of cucumber.
10. At the other 2 corners, place about 1/4 teaspoon of salmon roe.
11. Cover the rest of the bread with about 1/12 of the egg mixture.
12. Repeat until all smorrebrod are done.
13. Garnish with sprigs of fresh dill.

eggs, butter, bread, thin slices cucumber, salmon, dill

Taken from www.foodnetwork.com/recipes/scrambled-egg-with-salmon-roe-smorrebrod-recipe.html (may not work)