Granary Bread with Cured Salmon

1. Mix the coarse salt, castor sugar, chopped dill and the orange, lemon and lime zest to make the cure.
2. On a plate, spread half the cure mixture and lay the salmon on top.
3. Cover the salmon with the remaining salt-and-sugar mix.
4. Cover the plate with cling film and refrigerate for 12–18 hours.
5. Rinse off the cure, pat dry and reserve for plating.

Cold-smoke and scramble the eggs

1. In a large glass bowl crack the eggs, add a little salt and a small pinch of cayenne pepper, and whisk together.
2. Cover the bowl with cling film, leaving a small gap for the smoking-gun tube.
3. Load the smoking-gun chamber with the bourbon wood chips, aggressively fill the bowl with smoke, trap it with the cling film and refrigerate for 10 minutes.
4. Whisk the eggs to incorporate the smoke flavour, then repeat the smoking 4–6 times depending on the depth of smoke you want.
5. In a non-stick saucepan melt a little butter with a splash of olive oil, add the smoked egg mixture and stir over medium heat with a wooden spoon until lightly scrambled.

Grill the bread and serve

1. Slice the granary loaf ½ inch thick, brush with a little olive oil and season with salt.
2. Toast the bread on both sides on a griddle plate or BBQ.
3. Top the grilled bread with the scrambled egg and a few thin slices of cured salmon. Garnish with chives and add a little caviar for extra indulgence.