- Cut salmon fillets into large cubes and sauté in an oiled nonstick skillet over medium-high heat until firm.
- Reduce heat to medium; add eggs, cream, and dill. Season with salt and white pepper. Cook, stirring until eggs are just set.
- Remove from heat and serve immediately. Garnish with roe and crème fraîche or sour cream. Serve with buttered toast.
Beverage pairing: fresh orange juice, Champagne, mimosas, dark roast coffee