The Scandinavian lands of the midnight sun are renowned for their smoked fish. Eggs scrambled with smoked salmon and dill will lend an extravagant touch to a weekend brunch.
- 4 ounces smoked salmon
- medium bunch of dill
- 8 eggs
- salt and pepper to taste
- 5 tablespoons butter
For the croûtes:
- ½ of a baguette
- 3 tablespoons butter, softened, more if necessary
1. For the croûtes: Cut the baguette in 8 diagonal slices about ½-inch thick and toast them in your toaster. Spread them with the softened butter and keep them warm in a low oven.
2. Cut the salmon in narrow strips. Pull leaves from stems of the dill and chop them, reserving a few sprigs for decoration. Whisk the eggs with salt and pepper until slightly frothy.
3. Melt the butter in a heavy pan, add the eggs and cook over very low heat, stirring constantly, until the eggs start to thicken with some small, soft curds, 2 to 3 minutes. Stir in the salmon and continue cooking until the eggs are cooked to your preference, 3 to 5 minutes longer. Remove from the heat, stir in the chopped dill and serve, garnished with dill sprigs and warm buttered croûtes on the side.
GETTING AHEAD: Prepare the salmon and dill, and whisk the eggs without seasoning an hour before serving. Season the eggs and scramble them only at the last minute.
From The Good Cook: 70 Essential Techniques, 250 Step-by-Step Photographs, 350 Recipes by Anne Willan. Stewart, Tabori and Chang, 2004.
Photo CREDIT: Alison Harris.