Simple is always best. It’s really nice to use few ingredients for a dish like this because you can taste all the elements, not one overpowers the other, they are all able to shine.
I like serving hot or cold smoked salmon with scrambled eggs, but you could use whatever style of egg you wish. You could serve smoked salmon with a simple frittata for lunch, dinner, or at a picnic, complemented with a yummy green salad! There's so many ways of using this lovely ingredient, and you can even make it yourself!
For those who are unsure, cold smoked salmon is left raw and cured for about 24 hours and smoked without heat. Hot smoked salmon needs a couple of hours to cure and is cooked in the smoking process which turns out flakier and has a lighter colour.
I was lucky enough to pick up this hot smoked Salmon from a local producer at the Noosa Farmer’s Market while I was away on holidays, and it was the best hot smoked salmon I have ever tasted! Rich and deep flavoured with the most beautiful colour… I also had the pleasure of talking to the producer and sharing recipe ideas. All the ingredients in this recipe I picked up at the Noosa Farmers Market, everything was so fresh and tasted amazing, that market is the best EVER and I miss it (and the weather!)!
What a perfect way to start the day – although it can definitely be enjoyed at any time!
If you’re feeling luxurious sprinkle a few drops of truffle oil over the eggs.
Smoked Salmon Sunrise
- 4 free range eggs
- 150g hot smoked salmon, separated*
- 1 avocado, sliced
- ¼ cup Greek feta cheese, crumbled
- Sprinkle of dill
- Salt & freshly cracked pepper
- Break eggs into a bowl and whisk with a fork; season with a little salt and pepper.
- Heat a non-stick pan on medium heat. Add egg mix and leave for 30 seconds until the bottom is cooked. With a wooden spoon, slowly stir the eggs using very few movements. When the egg is almost cooked, turn off the heat and rest. The residual heat will cook the egg.
- Plate up your scrambled egg and add flakes of salmon, avocado, feta and garnish with dill and freshly cracked pepper. Eat!
*Hot Smoked Salmon is sold in fillets, you will find it at your local supermarket, from artisan producers at farmers markets or deli’s.