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Adapted by Jeremy LaPierre of Taku Smokeries, from

A delicious variation on scrambled eggs with smoked salmon.


1-cup crème fraîche or sour cream
2 teaspoons grated Meyer lemon peel or regular lemon peel
1/2  teaspoon salt
12 large eggs
3/4 cup whipping cream
1 teaspoon salt
2 tablespoons olive oil
2 1/4 cups thinly sliced leeks
1 tablespoon olive oil
8 ounces smoked salmon, sliced*
1 tablespoon minced chives


Whisk together crème fraîche or sour cream, lemon peel and salt. Refrigerate.

Whisk eggs, whipping cream, and 1-teaspoon salt.

Heat 2 tablespoons oil in large pan over medium heat. Add leeks, sauté until soft, stirring occasionally. Add 1 additional tablespoon oil. Add egg mixture to pan. Cook until light and fluffy–stirring with rubber spatula (about 8 minutes).

Spoon eggs into a warm serving platter.

Top with lemon, crème fraîche mixture, smoked salmon and chives

Serve remaining lemon crème fraîche on the side

For a very special occasion, or a gourmet splurge, consider topping with Taku salmon caviar!


Yield: 5-6 servings

Recipes: Fish, Eggs, Smoked Salmon, Dairy, Kosher

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