in Recipes

Scrambled egg cream on smoked salmon with caviar topping

updated

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Ingredients for 6 servings:

  • 8 m.-sized eggs
  • 100 g cream
  • salt and pepper
  • 1 tbsp butter
  • 300 g smoked salmon
  • 200 g salmon caviar
  • n. B. Chives, cut into rolls

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Whisk the eggs with the cream, salt, and pepper. Melt the butter in a pan and cook the egg over low heat, stirring constantly, until it reaches the desired consistency. Cut the smoked salmon into thin strips and divide among 6 glasses. Spread the cooled scrambled egg cream evenly over the top. Add the salmon caviar as the final layer and garnish with chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Khanom Pang Na Gung

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