March 2005 Recipe

Midnight Sun Scrambled Eggs

The Scandinavian lands of the midnight sun are renowned for their smoked fish. Eggs scrambled with smoked salmon and dill will lend an extravagant touch to a weekend brunch.

Serves 4

• 4 ounces smoked salmon

• medium bunch of dill

• 8 eggs

• salt and pepper to taste

• 5 tablespoons butter

For the croûtes

• 1⁄2 of a baguette

• 3 tablespoons butter, softened, more if necessary

Make the croûtes: Cut the baguette in 8 diagonal slices about 1/2 inch thick and toast them in your toaster. Spread them with the softened butter and keep them warm in a low oven.

Cut the salmon in narrow strips about

3/8 inch thick. Pull leaves from stems of the dill and chop them, reserving a few sprigs for decoration. Whisk the eggs with salt and pepper until slightly frothy.

Melt the butter in a heavy pan, add the eggs, and cook over very low heat, stirring constantly, until the eggs start to thicken with some small, soft curds, 2 to 3 minutes. Stir in the salmon and continue cooking until the eggs are cooked to your preference, 3 to 5 minutes longer. Remove from the heat, stir in the chopped dill, and serve garnished with dill sprigs and warm buttered croûtes on the side.

Getting Ahead: Prepare the salmon and dill, and whisk the eggs without seasoning an hour before serving; refrigerate both. Season the eggs and scramble them only at the last minute.