Silver Salmon with Scrambled Eggs


  1. Cut salmon fillets into large cubes and sauté in an oiled nonstick skillet over medium-high heat until firm.
  2. Reduce heat to medium; add eggs, cream, and dill. Season with salt and white pepper. Cook, stirring until eggs are just set.
  3. Remove from heat and serve immediately. Garnish with roe and crème fraîche or sour cream. Serve with buttered toast.

Serves 2
Beverage pairing: fresh orange juice, Champagne, mimosas, dark roast coffee



  • 1/2 lb. skinless silver salmon fillets, skinned and pin boned
  • salt and fine-ground white pepper
  • 6 large eggs, beaten
  • 2 oz. heavy cream
  • 1 Tbsp. fresh dill, chopped
  • 1/4 oz. caviar or salmon roe of your choice
  • Dollop of crème fraîche or sour cream
  • Thinly sliced bread of your choice, toasted
  • Butter