Smoked salmon and lemon cream scrambled eggs
2 servings
20 minutes
Scrambled eggs with smoked salmon and lemon cream is an exquisite dish of European cuisine that combines the rich flavor of smoked salmon with the airy texture of delicate eggs. The light acidity of the lemon cream with hints of cumin adds freshness and makes this breakfast truly refined. The dish has roots in French and Scandinavian culinary traditions, where smoked salmon is often paired with delicate creams and sauces. Scrambled eggs are perfect for morning enjoyment or an elegant brunch. They are easy to prepare and served hot, allowing one to savor the aromas of fresh ingredients. The culinary harmony of this recipe lies in the balance of textures—from creamy lemon sauce to soft, airy eggs and firm slices of salmon. It is recommended to serve with warm baguette or crispy toast to enhance its flavor.
1
In a small bowl, mix sour cream, lemon juice, zest, and chopped cumin leaves. Add salt and pepper. Mix well.
- Sour cream: 2 tablespoons
- Lemon juice: 0.8 teaspoon
- Caraway leaves: 0.3 teaspoon
- Lemon zest: 0.3 teaspoon
2
In another bowl, lightly beat the eggs, add salt and pepper. Melt the butter in a pan over medium heat. Add the chopped green onion and sauté for 1 minute. Then pour in the eggs and cook, stirring constantly, for 1 minute. Divide onto 2 plates. Top with thinly sliced fish and drizzle with lemon cream.
- Chicken egg: 4 pieces
- Butter: 1 tablespoon
- Spring onion: 1 stem
- Smoked salmon: 60 g
