Salmon Skin with Scrambled Eggs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- Salmon - Skin a pickled gravlax
- 6 egg (s)
- 100 ml milk
- butter
- salt
- Dill, fresh and finely chopped
Print Recipe
Pin Recipe Instructions
- Cut the salmon skin into finger-length strips or squares. Melt the butter in a pan and fry the salmon skin over medium heat until the cut edges rise. Now lightly salt it and keep it warm in the oven
- Whisk eggs and milk together and stir into scrambled eggs in a buttered pan. Salt lightly. Portion the scrambled eggs on lukewarm plates, add the pieces of skin and sprinkle with the dill.
- Serve with toast or fresh baguette. A dry Riesling goes well with it.
- This is a delicious snack between meals, an amuse gueule or an intermediate course in a menu.
- Warning: this does not work with the skin of a smoked salmon. It would turn to leather in the pan.
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