Smoked Salmon Scramble on Rye

Ingredients

• 4 oz smoked or hot-smoked Salmon, torn
• 5 eggs
• 2 tbsp butter
• 2 tbsp cream or milk
• Fresh dill and chives
• 4 slices dark rye bread
• Black pepper and lemon

Method

1. Whisk the eggs with the cream and a small pinch of salt (the fish carries salt of its own).
2. Melt the butter over LOW heat, add the eggs, and stir slowly and constantly with a spatula — Nordic scrambles are custard-soft, cooked with patience, never hurried.
3. When the eggs are three-quarters set and still glossy, fold in the torn Salmon and pull the pan off the heat — residual warmth finishes both.
4. Pile onto rye bread, which should be sturdy enough to argue back.
5. Finish with dill, chives, pepper, and a small squeeze of lemon. Eat while contemplating a fjord you may or may not have.