2 tbsp olive oil
½ onion, very finely sliced
1 x 180g fillet of salmon, skin removed, pin boned and cut into 2cm cubes
3 free-range eggs
½-1 tbsp crème fraîche
1 tbsp finely chopped chives
Melt the butter and 1 tbsp olive oil in a small sauté pan over a medium heat. Add the onions with a pinch of salt and cook for 20 minutes until soft and golden. Ensure you stir regularly so they do not burn.
Whisk the eggs with the creme fraiche and pinch of salt.
Add the salmon to the pan with the caramelised onions and fry for 1 minute on a medium heat, tossing everything together, then evenly spread the onions and salmon in the pan. Add the eggs and allow it to set around the pan for a few seconds before bringing in the set eggs to the centre with a plastic spatula. Once it has cooked on the bottom but the top is not yet set, place a lid on top and continue cooking for 30 seconds. Do not overcook.
Serve with a sprinkle of chives over the top.