Best Smoked Salmon Scramble Recipes

SMOKED SALMON AND SCALLION SCRAMBLE WITH WHOLE GRAIN TOAST WITH GOAT CHEESE BUTTER

Steps:

• Whisk the eggs together until smooth and season with salt and pepper. Melt 1/4 cup butter in a large nonstick saute pan over medium heat until it begins to shimmer. Add the eggs and slowly cook over low heat until soft mounds have just formed. Stir in about three-quarters of the salmon and all of the green onions. Give the mixture one last fold and then remove from the heat. Spoon the mixture onto a serving platter and garnish with the remaining salmon.
• Stir together the goat cheese, remaining butter and the honey, and season with salt and pepper. Spread over the warm toast and serve with the eggs, or spoon the eggs on top of the toast.

SMOKED SALMON SCRAMBLE

Steps:

• Toast bread.
• Heat butter in a small saucepan over medium heat. Pour in egg and milk, and stir in black pepper. Stirring constantly, cook eggs until light and fluffy. Remove from heat and stir in salmon.
• Slice toast into triangles and place, with points in toward the middle, around a plate. Spoon eggs into the center and serve warm.

SMOKED SALMON SCRAMBLE

Steps:

• Heat oil in a nonstick skillet over medium-high heat for 1 to 2 minutes.
• Add eggs and allow to set, 10 seconds.
• Sprinkle salmon, cream cheese, and chives over eggs.
• Scramble until just cooked, about 1 minute, being careful not to overcook. Season to taste with pepper, if desired.
• Serve hot.

SMOKED-SALMON SCRAMBLE

Steps:

• Make Creamy Scramble: Heat 1 tablespoon butter in a nonstick skillet over medium-high heat. Add 2 beaten eggs, 2 tablespoons cream cheese, 2 teaspoons chopped chives, and salt and pepper. Whisk until just set. Serve on toasted whole-grain bread with smoked salmon.

SMOKED SALMON SCRAMBLE CROISSANTS

Steps:

• Heat the grill. Split and lightly toast the croissants. Meanwhile, make the scrambled eggs. Melt the butter in a frying pan. Beat and season the eggs and scramble lightly in the pan. When the eggs are just cooked, but still soft, stir in the double cream and chopped chives.
• Fill each croissant with a few slices of smoked salmon and the creamy scrambled egg. Sprinkle with some black pepper and extra chopped chives.

SMOKED SALMON SCRAMBLE WITH FETA

Steps:

• Melt half the butter in a non-stick skillet; add the green onions, red bell pepper and artichoke hearts, stirring until onions are wilted.
• Add the smoked salmon and continue to stir until heated through.
• Remove salmon mixture to a small dish and keep warm while preparing the eggs.
• In a medium bowl beat the eggs or egg substitute with the yogurt and basil adding salt and pepper to taste.
• Wipe the skillet with a paper towel and over medium heat, melt the remaining butter and pour the beaten eggs into skillet.
• As the eggs began to set and curds develop, pull to the center of the pan. Repeat until eggs are almost set.
• Gently stir in the salmon mixture, crumble feta cheese on top and gently stir once of twice to distribute evenly.
• Serve and enjoy.

SMOKEY THE SALMON (SMOKED SALMON SCRAMBLE)

Steps:

• Heat the oil in a large skillet over medium heat. Combine the eggs and salmon and cook until soft. Add the cream cheese and mix until the texture is smooth, then add 1/4 cup of the green onions and scramble. Serve on a plate and garnish with the remaining 1/4 cup green onions.

SMOKED SALMON & GOAT CHEESE SCRAMBLE

Steps:

• Whisk the eggs together with the cream and dill. Slice the green onions thinly, including the green part.
• Cut the chevre/goat cheese (it will have the texture of cream cheese) into chunks. Coarsely crumble the smoked salmon.
• In a large non-stick skillet, melt the butter over medium-high heat. If its not non-stick just spray with cooking spray first. When the butter is melted, add the green onions and saute them for a minute or so.
• Add the egg mixture and cook, stirring frequently, until the eggs are halfway set, about a minute or two.
• Add the chevre/goat cheese and smoked salmon, continuing to cook until eggs are fully set. Enjoy!

SMOKED SALMON AND LEEK SCRAMBLE WITH MEYER LEMON CRèME FRAîCHE

Steps:

• Whisk together crème fraîche or sour cream, lemon peel, and 1/2 teaspoon salt in small bowl. Refrigerate until ready to use, up to 4 days ahead.
• Whisk together eggs, heavy whipping cream, and 1 teaspoon salt in large bowl. Refrigerate until ready to use, up to 2 hours ahead.
• Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add leeks and sauté covered until soft, stirring occasionally, about 10 minutes. Add 1 tablespoon olive oil to same skillet. Increase heat to medium-high. Pour egg mixture into pan. Cook until light and fluffy, stirring constantly with a rubber spatula, about 8 minutes. Spoon eggs onto warm serving platter. Top with Meyer lemon crème fraîche, smoked salmon, and chives
• Serve remaining Meyer lemon crème fraîche alongside.

SMOKED SALMON SCRAMBLE

Steps:

• Toast bread.
• Heat butter in a small saucepan over medium heat. Pour in egg and milk, and stir in black pepper. Stirring constantly, cook eggs until light and fluffy. Remove from heat and stir in salmon.
• Slice toast into triangles and place, with points in toward the middle, around a plate. Spoon eggs into the center and serve warm.