Smørrebrød with smoked salmon, scrambled eggs and spring cress

Name: Smørrebrød with smoked salmon, scrambled eggs and spring cress
Prep time: 15 min
Total time: 15 min

June 28, 2017

Prep 15 min Total 15 min

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.

Smoked salmon with scrambled eggs and spring cress assembly © kvalifood.com

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.