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.
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4 servings
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
Scramble and Assembly6
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)
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 AssemblyStep 2Whisk 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 3Melt 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 4Heat 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 5Top 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.
Recipe adapted from The Salmon Sisters: Harvest & Heritage by Emma Teal Laukitis and Claire Neaton. Published 2023 by Sasquatch Books.
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English (US) · 
Indonesian (ID) ·