Smoked mackerel open sandwich with scrambled eggs on rye

Break the eggs into a bowl with the cream cheese and chives; season with white pepper and a pinch of salt.

Break up the cream cheese and beat with a fork like an omelette; it melts in as the eggs cook.

Butter the rye bread slices.

Heat a non-stick skillet on medium with butter, add the eggs and stir continuously to scramble.

Taste and adjust the seasoning, keeping it light because of the smoked fish.

Divide the scrambled eggs evenly over the bread and top with the mackerel, skin peeled off.

Cut the asparagus tips in four and garnish; add very thin lemon slices for squeezing over the fish.

Serve on a platter and eat right away.