12 to 15 -- blades of fresh chives, finely chopped
Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces. Whisk eggs and cream together. Add half of chopped chives and season eggs with salt and pepper.
Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet.
Garnish the eggs with remaining salmon and chives and serve right out of the warm pan