Hot-Smoked Salmon Scramble With Dill Cream
Ingredients
Dill Cream
-
½
cup
mayonnaise
-
½
cup
sour cream
-
2
Tbsp.
drained capers
-
2
Tbsp.
capers brine
-
2
tsp.
finely chopped dill
-
½
tsp.
hot sauce
-
to taste
Kosher salt
Scramble and Assembly
-
6
large
eggs
-
¼
cup
whole milk or heavy cream
-
to taste
Kosher salt
-
to taste
freshly ground pepper
-
1
Tbsp.
unsalted butter
-
4
oz.
hot-smoked salmon
-
4
slices
good-quality sourdough bread
-
to drizzle
amount
extra-virgin olive oil
-
to serve
baby arugula
-
to serve
sliced Brie
-
to serve
sliced avocado
-
to serve
finely chopped dill
Instructions
- Prepare the dill cream by mixing lemon zest, lemon juice, mayonnaise, sour cream, drained capers, capers brine, chopped dill, hot sauce, and kosher salt in a bowl.
- Whisk together eggs and milk in a bowl, seasoning with salt and pepper.
- Melt butter in a skillet, pour in the egg mixture, and cook while stirring until set. Fold in flaked salmon and cook briefly.
- Toast sourdough bread in a skillet with olive oil until golden.
- Assemble by topping the toast with arugula, Brie, the egg scramble, avocado, dill cream, and chopped dill.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
25g
Total carbohydrates
20g
Total protein
20g
Sodium
800mg
Cholesterol
300mg
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