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 information
Yield
4 servings
Ingredients
Cream
1
½
½
2
2
½
Scramble and Assembly
6
¼
1
4
4
Need to make a substitution?
Preparation
Cream
Step 1
Finely grate zest of half of 1 lemon into a small bowl. Cut lemon in half; squeeze in juice through your hand or a fine-mesh sieve. Add ½ cup mayonnaise, ½ cup sour cream, 2 Tbsp. drained capers, rinsed, plus 2 Tbsp. brine, 2 tsp. finely chopped dill, and ½ tsp. hot sauce; whisk to combine. Season dill cream with kosher salt.
Do Ahead: Cream can be made 2 days ahead. Cover and chill.
Scramble and Assembly
Step 2
Whisk 6 large eggs and ¼ cup whole milk or heavy cream in a medium bowl until no streaks remain. Season generously with kosher salt and freshly ground pepper.
Step 3
Melt 1 Tbsp. unsalted 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 4 oz. hot-smoked salmon, preferably wild, coarsely flaked, and cook, stirring gently, 30 seconds. Remove from heat.
Step 4
Heat a medium skillet over medium. Drizzle both sides of 4 slices good-quality sourdough bread with extra-virgin 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.
Step 5
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.
