None!

Nutrition	%GDA	Range
Energy Kcal	646
Protein	81.07%
Other Carbohydrate	22.37%
Sugar	5.60%
Fat Saturated	64.58%
Fat Unsaturated	36.95%
Fiber	14.77%
Sodium	58.76%
Salt	61.54%

1. Chop salmon fairly small, use offcuts or scissors - (using offcuts still need to chop some of the larger pieces). 2. Place all the salmon pieces in a small bowl, pour in the cream (or milk), stir well and cover the bowl. Leave it aside for 30 minutes. 3. Pre-heat the grill to its highest setting to make scrambled eggs. 4. Slice the bagels (approximately 2 pieces bagels) in half and lightly toast on both sides, spread them with a little butter (an extra butter). 5. Let the pan heat on a medium range. Season the lightly beaten eggs with salt and pepper. Swirl around the butter into the pan so the base and sides are moistened with it. 6. When it begins to melt and foam, pour in the eggs and start to stir using a pointed wooden spoon, stir continuously backwards and forwards, getting right into the corners of the pan. 7. As soon as the eggs begin to solidify after about 1 minute and when about 50 percent solid and the rest still liquid, quickly add the salmon and cream, then keep on stirring. 8. Remove the pan from the heat and continue stirring until the eggs become a soft, creamy mass. 9. Taste to check the seasoning and spoon onto the buttered bagels. Top with light sprinkling of cayenne pepper and a sprig of dill.