Cold-smoked salmon with scrambled eggs and asparagus

For 4 people

200 g cold-smoked salmon
3 eggs
0.5 dl cream
Bunch of chives
Dill sprigs
4 stalks of asparagus
1 lemon
Salt
4 thin slices of Malax Loaf

Mix the eggs, salt and cream. Prepare the scrambled eggs and add the chopped chives at the end of the cooking time. Cook the asparagus for a few minutes and cut the stalks into four pieces. Arrange the salmon on top of the Malax Loaf slices and garnish with scrambled eggs, asparagus, lemon wedges and dill.