To prepare the salmon, add the salt, sugar, citrus zests, coriander and peppercorns to a bowl and mix well. Sprinkle the mix over the salmon and leave covered in the fridge for 2 hours

Remove the salmon from the marinade and rinse off for at least 20 minutes. Portion into 70g fillets and set aside

To prepare the scrambled eggs, whisk the eggs together in a bowl and melt the butter in a pan. Add the eggs and mix with a wooden spoon until they begin to scramble. Once scrambled, mix in the cream and season well

To finish the salmon, pan-fry the fillets on 1 side for 2 minutes, then add a knob of butter to the pan, turn over and finish cooking quickly, spooning over the foaming butter - you want to keep the salmon pink, as the curing will have already started the cooking process

Remove from the pan and sprinkle over some lemon juice. Divide the scrambled eggs into serving bowls and place a fillet of salmon on top. Garnish with chopped chives and serve immediately