![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
smoked salmon smorrebrod
Aug. 10th, 2022 01:26 amIn the before times, I had some favorite restaurants near my office, and favorite dishes at each. Recreating them was one of the first things I did when I couldn't go eat there in person any more. I never wrote them up because I didn't consider them to be original recipes. But recently I went back and had one of them again -- and I find that not only was the recreation not perfect, but I prefer my version. So:
Toast a couple of small slices or one large slice of sourdough bread (I get mine from When Pigs Fly).
Scramble two eggs with a bit of milk, and cook on medium heat in a 6" ceramic surface skillet with some butter, starting once the butter has melted but before it gets too bubbly. When the eggs are coherent but still a little runny, turn the skillet off and flip, if necessary, so that the runny bits are down.
Plate and lightly butter the toast. Cut the scrambled eggs into two semicircles with your spatula and put one on each toast (or one on top of the other if it's a single bigger slice). Layer with smoked salmon so that the eggs are all covered. Garnish with a bit of finely chopped fresh chive, or scallion if you don't have chives. Finish with semi-coarse (1-1.5mm crystal) salt -- I find that Morton's kosher salt has crystals the right size, and some medium-coarse sea salts are also good. Too small and the salt entirely dissolves; too large and it doesn't stick to the salmon.
Toast a couple of small slices or one large slice of sourdough bread (I get mine from When Pigs Fly).
Scramble two eggs with a bit of milk, and cook on medium heat in a 6" ceramic surface skillet with some butter, starting once the butter has melted but before it gets too bubbly. When the eggs are coherent but still a little runny, turn the skillet off and flip, if necessary, so that the runny bits are down.
Plate and lightly butter the toast. Cut the scrambled eggs into two semicircles with your spatula and put one on each toast (or one on top of the other if it's a single bigger slice). Layer with smoked salmon so that the eggs are all covered. Garnish with a bit of finely chopped fresh chive, or scallion if you don't have chives. Finish with semi-coarse (1-1.5mm crystal) salt -- I find that Morton's kosher salt has crystals the right size, and some medium-coarse sea salts are also good. Too small and the salt entirely dissolves; too large and it doesn't stick to the salmon.
