Smoked Salmon Scrambled Eggs With Dill, Caper & White Onion Salsa, artwork by Femke de Jong

Posted on
in Art & Design, Illustrated Recipes, Recipes, Breakfast, Seafood

Smoked Salmon Scrambled Eggs With Dill, Caper & White Onion Salsa, artwork by Femke de Jong

Posted on
in Art & Design, Illustrated Recipes, Recipes, Breakfast, Seafood

A deliciously scandinavian-style start to the day, this breakfast combines smoked fish, creamy eggs and a salsa of fresh dill and salty capers. The salsa also goes well with boiled eggs or poached eggs, steamed and grilled fish, and all manner of potatoes. 

Smoked Salmon Scrambled Eggs

8 eggs
125ml (4 fl oz/ 1/2 cup) pouring cream
200g (7oz) smoked salmon, sliced into thin strips
30g (7oz) smoked salmon, sliced into thin strips
5 slices sourdough bread, light toasted, to serve
lemon wedges, to serve

Dill, Caper & White Onion Salsa

1/2 large onion, finely chopped
2 tablespoons capers, rinced and finely chopped
2 tablespoons finley chopped fresh dill
2 teaspoons of lemon juice
2 teaspoons olive oil

To make the dill, caper and onion salsa, combine all of the ingredients in a bowl and set aside.

Whisk together the eggs and cream in a bowl. Add the smoked salmon and season with freshly ground black pepper.

Melt the butter in a frying pan over medium-low heat and add the egg mixture. Use a wooden spoon or spatula to push the eggs from the base of the pan as they start to set and try to avoid overworking them – this will keep the eggs smooth and glossy. Cook the eggs for about 3 minutes, or until set. Remove from the pan and season with sea salt.

Serve the scrambled eggs with salsa and a wedge of lemon.