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    Hot-Smoked Salmon Scramble with Dill Cream

    Source of Recipe

    Bon Apptit, September 2023

    Recipe Introduction

    "The texture of hot-smoked salmon (unlike cold-smoked or cured salmon like lox) is similar to cooked fresh fish, so it flakes easily into this fast breakfast scramble from Emma Teal Laukitis and Claire Neatons cookbook The Salmon Sisters: Harvest & Heritage. Sliced Brie and avocado turn it into a phenomenally satisfying creamy, smoky, cheesy, hearty breakfast, lunch, or brunch."

    Recipe Link:

    List of Ingredients

    ◦ 1 lemon
    ◦ cup mayonnaise
    ◦ cup sour cream
    ◦ 2 tablespoons drained capers, rinsed, plus 2 tablespoons brine
    ◦ 2 teaspoons finely chopped dill
    ◦ teaspoon hot sauce (such as Tabasco)
    ◦ Kosher salt

    Scramble and assembly:
    ◦ 6 large eggs
    ◦ cup whole milk or heavy cream
    ◦ Kosher salt, freshly ground pepper
    ◦ 1 tablespoon unsalted butter
    ◦ 4 ounces hot-smoked salmon, preferably wild, coarsely flaked
    ◦ 4 slices good-quality sourdough bread
    ◦ Extra-virgin olive oil (for drizzling)
    ◦ Baby arugula, sliced Brie, sliced avocado, and finely chopped dill (for serving)


    Finely grate zest of half of the lemon into a small bowl. Cut lemon in half; squeeze in juice through your hand or a fine-mesh sieve. Add mayonnaise, sour cream, capers plus brine, dill, and hot sauce; whisk to combine. Season dill cream with kosher salt. (Do Ahead: Cream can be made 2 days ahead. Cover and chill.)

    Whisk eggs and milk in a medium bowl until no streaks remain. Season generously with kosher salt and freshly ground pepper. Melt butter in a large nonstick skillet over medium heat. Pour in egg mixture and cook, stirring constantly with a heatproof rubber spatula, until gently set, about 4 minutes. Fold in hot-smoked salmon, and cook, stirring gently, 30 seconds. Remove from heat.

    Heat a medium skillet over medium. Drizzle both sides of bread with olive oil and toast over medium heat until golden and crisp, about 2 minutes per side. Transfer to a platter or divide among plates. Let cool slightly. Top toasts with baby arugula and sliced Brie. Spoon scramble over, then top with sliced avocado, dill cream, and finely chopped dill. Season with salt and pepper.

    Makes 4 servings




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