Smørrebrød with smoked salmon, scrambled eggs and spring cress
Smoked salmon with scrambled eggs and spring cress © kvalifood.com
Smoked salmon with scrambled eggs is a brunch smørrebrød that draws on the British-Scandinavian tradition of scrambled eggs and smoked salmon, adapted for the Danish lunch table. The key is the scrambled eggs, which must be cooked slowly over low heat for 8–10 minutes — it is the patience that gives them their creamy, almost custard-like texture. Crème fraîche is stirred in at the end to stop the cooking and add acidity. The cold-smoked salmon is laid in soft folds over the warm eggs, so it just warms through and releases its smoky aroma. Spring cress and lemon zest add freshness and acidity that keep the dish from becoming too heavy.
Ingredients
Yields 4 servings
Scrambled eggs
- 8 eggs
- 2 tbsp butter
- 2 tbsp crème fraîche
- 1 tbsp finely chopped chives
- salt
- white pepper
Assembly
- 4 slices white bread, lightly toasted
- butter, for the bread
- 200 g cold-smoked salmon
- 1 punnet spring cress
- fresh dill
- grated lemon zest
- flaky salt
- white pepper
Directions
Scrambled eggs
Beat the eggs lightly with a fork — they should not be completely uniform. Melt butter in a heavy-bottomed saucepan over low heat. Add the eggs and stir slowly with a wooden spoon. The eggs should cook slowly — it takes 8–10 minutes. When they are nearly done (still slightly loose), take the pan off the heat and stir in the crème fraîche. Add chives, salt and white pepper. The eggs should be soft and creamy, never dry.
Assembly
Butter the lightly toasted bread. Spread the warm scrambled eggs on the bread. Lay the smoked salmon in soft folds on top. Garnish with spring cress, fresh dill, grated lemon zest and flaky salt.