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

1. Remove the skin and bones from the flesh of the fish

2. Flake the flesh into a liquidizer

3. Sieve the cheese and add it to the liquidizer together with the soured cream

4. Season to taste with the lemon juice, salt and pepper

5. Spoon the mousse into individual ramekin dishes and leave them to chill in the refrigerator

6. Sprinkle the parsley in a neat border around the edge of each dish

List of ingredients required:

3/4 lb smoked trout
Salt and black pepper
4 oz cottage cheese
Juice of half lemon
5fluid oz soured cream
Finely chopped parsley (garnish)