Smoked Salmon & Scrambled Eggs Recipe

Prepare potatoes

Peel and grate the russet potatoes using the large holes of a box grater. Place grated potatoes in a clean kitchen towel or cheesecloth and wring out as much liquid as possible until mostly dry (this helps them crisp).

Mix batter

Transfer the dried grated potatoes to a bowl. Add the beaten egg, flour, sliced green onions, 2 tsp salt and 1 tsp black pepper. Stir until uniformly combined. If mixture seems very wet, add up to 1 more tablespoon flour.

Form cakes and chill briefly

Divide the mixture into 6 portions (about 1/3 cup each) and form into compact patties ~3 inches wide and 1/2 inch thick. Place on a plate and chill in fridge for 10 minutes to help them hold together while cooking.

Fry potato cakes

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon oil and 1 tablespoon butter. When shimmering and butter stops foaming, add potato cakes (do not overcrowd; cook in batches if needed). Press down gently with a spatula and cook until deep golden and crisp, 4–5 minutes per side. Adjust heat as needed to avoid burning. Add remaining oil/butter between batches. Transfer cooked cakes to a paper towel-lined plate and keep warm in a low oven (around 200°F / 95°C) while finishing other components.

Beat eggs

Crack the eggs into a bowl. Add the milk or cream, remaining 1 tsp salt and 1/2 tsp black pepper. Whisk vigorously until uniform and slightly frothy; this creates tender curds.

Cook low and slow

Heat a medium nonstick skillet over low-medium heat and add 1 tablespoon unsalted butter. When the butter is melted and just beginning to foam (but not brown), pour in the egg mixture. Let eggs sit undisturbed for about 20–30 seconds until edges just set.

Stir gently

Using a silicone spatula, gently push the eggs from the edge toward the center, forming large soft curds. Continue pulling and folding every 10–15 seconds. When the eggs are mostly set but still a touch glossy and slightly runny (they will keep cooking off the heat), fold in the finely snipped chives. Remove the pan from heat when slightly underdone to achieve creamy scrambled eggs.

Finish and season

Taste and adjust seasoning if necessary. Keep the eggs warm while plating — cover very loosely with foil or set aside for immediate assembly.

Prepare salmon and lemon

Arrange thin slices of smoked salmon on a plate and zest the lemon over the fish lightly (reserve wedges for serving). If using, mix chopped dill into the creme fraiche or sour cream for a creamy accent.

Assemble plates

Place one potato cake on each serving plate. Top each cake with a generous portion of creamy scrambled eggs (divide evenly). Drape smoked salmon slices over or beside the eggs. Spoon a small dollop (about 1 tablespoon) of creme fraiche-dill next to the salmon if using. Garnish with remaining snipped chives, a few microgreens or baby arugula, and a light grind of black pepper.

Serve

Serve immediately with lemon wedges on the side for squeezing over the salmon and eggs. Estimated brightening: a light squeeze of lemon over the salmon and a flick of chives enhances freshness.