In Edinburgh, I get mine from my local fishmonger, Something Fishy, who smoke it themselves in the backroom of their tiny shop. I also got some very good salmon over the internet from Ugie Salmon.
I don't see the point of cooking it or even putting it through scrambled eggs. It only changes the texture and obscures the flavour. Instead, I like to eat it on a slice of light rye bread, with a squeeze of lemon and a little black pepper.
