Scrambled Eggs with Smoked Wild Salmon

Preparation time: 5 minutes. Serves 4.

Ingredients:
1 tablespoon of butter and one of oil (vegetable or peanut oil)
6 eggs (organic if you have them)
1/2 cup + 2 tablespoons milk
Ground white pepper or freshly ground (yes, it makes a difference) black pepper, to taste
4 tablespoons butter
4-6 ounces of SeaBear's wild smoked salmon, broken up by fanning out between your hands
2 tablespoons fresh chives or green onions, sliced

Instructions:
Heat the butter and oil combination over low heat in a 10 - 12 inch skillet
While the pan is heating, beat the eggs in a mixing bowl, until well blended but not frothy
Do not add salt, there may be enough in the smoked salmon
When fat is hot enough to sizzle a drop of water, then pour in the eggs
Cook over low heat, stirring occasionally as the eggs cook (do not over stir and do not allow the eggs to brown)
Add the wild smoked salmon just before the eggs have finished cooking
Remove the eggs from the heat when they are "set" but still soft and moist
Garnish with chives or green onions
Serve immediately