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.
Serves 4

  • 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.