Smoked Salmon and Capers Scramble

Written by Published on in preserved fish, recipes, seafood

Ingredients:

3 eggs (at room temperature)
1 teaspoon sour cream
1 tablespoon capers
1/2 oz. smoked salmon, sliced tiny

Directions:

In a large bowl, whisk together sour cream and eggs until fluffy. Whisk in salmon and capers. Spray a nonstick pan with oil or melt a little butter to coat. Add eggs and with a whisk, scramble. Cook until eggs are “set” to your preference, about 1-3 minutes.
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2 Comments

  1. Anonymous
    July 12, 2006 at 4:10 am

    Post a picture of this as it would be served. It sounds awesome!

  2. Rachel Ducker
    July 28, 2008 at 9:53 am

    Smoked Salmon is a favourite with eggs this recipe sounds like a perfect one that our bellies would love!