Our Nova Style Smoked Sockeye is a savory favorite across the board. As the weather turns (where there’s a will, there’s way), we are layering up for dinners outside and testing out Sunday morning coffee on the deck. Captain Steve is very fond of scrambled eggs and smoked salmon for breakfast, on and off the boat, and if you’re aiming to eat seafood 2x a week like us, then this recipe is for you! Thanks to Bon Appétit for the inspiration; we encourage you to play with this one...throw a roasted pepper on that piece of toast! Skip the avocado for a thin layer of good mayo!
- 3 T minced fresh chives, divided
- 1 T crème fraîche (optional)
- 6 large eggs
- 2 T (¼ stick) unsalted butter
- Salt & pepper
- 4 large slices sourdough (or whole wheat or pumpernickel), toasted
- 1 avocado, halved, pitted, peeled and diced
- 1 T fresh lemon juice
- 4 oz Wild for Salmon Nova Style Sockeye Salmon
Whisk 2T chives, crème fraîche (if using) and eggs in a large bowl.
Melt butter in a heavy nonstick skillet over medium-low heat.
Get the bread toasting.
Add egg mixture and season with salt & pepper.
Cook, scrambling the eggs to form large, soft curds till just barely set.
Layer the toast with mashed avocado, then a squeeze of lemon juice, salt & pepper.
Spoon eggs on the toast and layer salmon on top.
Garnish with something green - we recommend 1 T chives!