Anyhow, today I woke up with a headache which didn't go away all day, and I now keep eyeing the clock wondering how early is too early to go to bed. Probably as soon as I'm done with this glass of wine. This recipe is like comfort food to me and it seemed the perfect reminder of how charmed my life so often is, even if I don't live in an Upper West Side three bedroom/two bath penthouse apartment in a 24-hour doorman building with a private 500 square foot roof terrace and a grand piano in the living room.
Kate's Smoked Salmon Eggs
Serves 1. Easily doubled or tripled or whatever.
2 eggs, beaten with a fork
1 tablespoon creme fraiche (A trick from Jacques Pepin. You can sub sour cream if you haven't made your own creme fraiche yet.)
1 tablespoon chopped fresh dill
1 tablespoon capers in brine, drained
2 ounces smoked salmon, roughly chopped
2 pinches of kosher salt, divided
a few grinds of black pepper, divided
1 large shallot, finely chopped or 1/4 medium yellow onion, finely chopped
1/2 tablespoon butter
A few sprigs of dill
A teaspoon or so of creme fraiche
1. Combine the eggs, creme fraiche, dill, capers, salmon, salt and pepper in a small bowl and whisk with a fork until well combined. Set aside (ideally next to the stove).
|Here are the ingredients all ready to go for step 1. Sorry about the bad lighting and weird shadows. Please also note the nice new cutting board. It was a Christmas gift from Mom. Thanks Mom!|