1. Beat the eggs and the water together

2. Add the dillweed, and the salt and pepper to taste

3. Arrange the slices of halibut on 4 small plates

4. Melt the butter in a pan

5. Cook the beaten egg mixture over low heat while stirring until a soft creamy flake mixture is formed

6. Stir the lumpfish in the eggs

7. Spoon the hot scrambled egg into the center of each plate

8. Garnish each portion with a little extra lumpfish roe and a sprig of fresh dillweed

List of ingredients required:

(serves 4 people)

Salt and freshly ground pepper
1 tablespoon orange lumpfish roe
1 tablespoon water
4 eggs
2 level teaspoons chopped fresh dillweed
8 oz (225g) smoked halibut, thinly sliced
1 and 1/2 oz (40g) butter

Garnish:

Sprigs of fresh dillweed
Orange lumpfish roe