Scrambled Eggs with Crab and Pickled Herring
With a hand mixer whisk together the eggs, milk, salt, pepper and tomato puree. Heat the butter in a pan and scramble the egg mixture.
Rinse the watercress. Place the bread slices on 4 plates and spoon the eggs on top of each. Serve each with 2 pieces of the herring and crabmeat. Garnish with the watercress and cucumber slices.