Salmon Eggs with Herbs

Instructions

1. Step 1

   Cut the smoked salmon into ribbons and finely chop the chives and dill. Combine them in a small bowl.

   Ingredients used: 5.0 gr Chive, 5.0 gr Fresh Dill, 100.0 gr Smoked Salmon

   Cookware: Chef Knife, cutting board, small bowl

2. Step 2

   Whisk the eggs with the cream, salt, and black pepper until evenly blended.

   Ingredients used: 0.5 gr Black Pepper, 4.0 piece Egg, 30.0 ml Heavy Cream, 1.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Melt the butter in a nonstick skillet over medium heat, then reduce the heat to low.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr Butter

   Cookware: nonstick skillet, Silicone spatula

4. Step 4

   Pour in the egg mixture. Cook over low heat, slowly drawing a spatula across the skillet to form soft curds, until the eggs are mostly set but still moist.

   Timer: 3 min (fixed)

   Cookware: nonstick skillet, Silicone spatula

5. Step 5

   Fold in the prepared salmon and herb mixture. Continue cooking over low heat until the eggs are set and the center reaches 71°C.

   Timer: 2 min (fixed)

   Cookware: nonstick skillet, Silicone spatula

6. Step 6

   Remove the skillet from the heat, fold in the lemon juice, and serve immediately.

   Ingredients used: 10.0 ml Lemon Juice

   Cookware: nonstick skillet, Silicone spatula