Heat butter in a medium saucepan over medium heat. Beat together egg, milk, salt and pepper then pour into the saucepan. Stirring constantly to cook eggs until light and fluffy. Take them off the heat just before you think they are done because they will keep cooking. Remove from heat. Stir in salmon.
Slice toast into triangles and place with points in toward the middle around a plate. Spoon scrambled eggs into the centre, sprinkle over chopped parsley and serve warm.