Slice the cooked new potatoes in half and place on a serving platter cut-side up.
Melt the butter in a pan.
In a bowl, mix the eggs and cream together and season with salt and freshly ground black pepper.
Add the egg mixture to the pan and stir over a medium heat until the eggs are just cooked.
Spoon teaspoonfuls of scrambled egg on top of the potatoes.
Sprinkle the potatoes with spring onion slices and top with the smoked salmon pieces. Place a little lumpfish roe on top of each potato and serve.
