Smørrebrød – Smoked Salmon with Scrambled Egg

The Danes eat a lot of smoked salmon. It can be bought at the supermarket in small packages and at the fishmonger’s shop. It is best to buy a good quality and at the fishmonger’s shop. This sandwich is quite often made with smoked eel. For those who don’t like eel, smoked salmon can be used. The combination of smoked salmon and scrambled egg is also a good addition to a brunch. Both salmon and eggs are a good source of protein and make a good start for the dag.

 

 

 

 

 

 

 

 

 

 

 

 

Smoked Salmon with Scrambled Egg and Chives

Makes 4

4-8 slices of freshly smoked salmon, depending on size

Scrambled eggs: 

4 eggs 

8 tbsp. milk or cream 

salt and fresh grounded white pepper 

1 tbsp. butter 

4 slices of buttered rye bread 

Garnish: finely chopped chives, freshly ground pepper

To make scrambled egg, beat eggs until light together with milk and salt and white pepper. Melt butter on a skillet and pour in eggs. Cook at medium heat, spreading eggs towards the middle of skillet as it sets. Turn off heat and let the scrambled eggs stand for a couple of minutes until completely set. Don’t let them stand too long or the eggs will become watery.

To assemble, place one or two pieces of smoked salmon eel on buttered rye bread. Top with scrambled eggs and sprinkle with chives and freshly ground  pepper.

(Comments are closed)