1. Spread the rye bread with butter

2. Beat the egg and the single cream together and add salt and pepper to taste

3. Heat 1 oz of butter in a pan

4. Add the egg mixture to the pan and cook over gentle heat, while stirring until the egg forms soft creamy flakes

5. Remove the pan from the heat and stir in the double cream

6. Allow the eggs to become cool but not cold

7. Spoon the scrambled egg onto the buttered bread

8. Top with a herring fillet, an onion ring, a wedge of lemon and a sprig of dillweed or fennel

List of ingredients required:

4 pickled herring fillets, flat or rolled
4 eggs
4 small lemon wedges
4 slices black rye bread
1 tablespoon double cream
1 tablespoon single cream
Sprigs of dillweed or fennel
A few thin onion rings
Salt and freshly ground black pepper
Unsalted butter