Casual, Carefree Dill: Scrambled Eggs with Smoked Salmon
By Cornelia Carlson
June/July 1998
Serves 4
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• 2 tablespoons minced fresh dill weed
• 3/4 cup sour cream (nonfat or regular)
• 6 ounces smoked salmon
• 1 tablespoon olive oil
• 8 large eggs
1. Mix two-thirds of the dill weed with the sour cream in a small serving bowl and set aside. Cut the salmon into ribbons and set aside.
2. Heat the oil in a large nonstick skillet over moderate heat. Whisk the eggs with the remaining dill weed and pour them into the skillet. Immediately reduce the heat to low and stir the mixture constantly until creamy and set. Spoon onto plates, add the salmon ribbons, and serve immediately with the sour cream.
Cornelia Carlson grows herbs in Valley Center, California, and is the author of The Practically Meatless Gourmet (Berkley Books, 1996).
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