Name: Hot-Smoked Salmon Scramble With Dill Cream
Yield: 4 servings
Ingredients: 1 lemon; ½ cup mayonnaise; ½ cup sour cream; 2 Tbsp. drained capers, rinsed, plus 2 Tbsp. brine; 2 tsp. finely chopped dill; ½ tsp. hot sauce (such as Tabasco); Kosher salt; 6 large eggs; ¼ cup whole milk or heavy cream; Kosher salt, freshly ground pepper; 1 Tbsp. unsalted butter; 4 oz. 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)

HotSmoked Salmon Scramble With Dill Cream on a blue plate placed on a wood table

Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Suzie Myers

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 Neaton’s cookbook The Salmon Sisters: Harvest & Heritage. Sliced Brie and avocado turn it into a phenomenally satisfying creamy, smoky, cheesy, hearty breakfast, lunch, or brunch.

What you’ll need

Large Nonstick Skillet
$50 At Amazon
Microplane
$18 At Amazon
Medium Skillet
$50 At Amazon
French Wire Whisk
$18 At Amazon

Recipe notes