Cut the smoked salmon into the smallest ribbons you can- as thin as matchsticks and about an inch long.
Melt the butter in a small non stick pan. Add the eggs and scramble for about a minute and a half until they are starting to form curds.
Add half the salmon pieces and the juice of half the lemon. Continue to scramble for about 30 seconds more until the eggs are starting to set. Season carefully to taste.
Put the egg and salmon into individual pots or on buttered toast. Sprinkle with the remaining pieces of smoked salmon and a little parsley. Serve with the remaining lemon cut into wedges.