[Receipes] Smoked Salmon & Lemon Creame Fraiche

SMOKED SALMON AND LEEK SCRAMBLE WITH MEYER LEMON CREME FRAICHE

Improv: Instead of smoked salmon, try this with a generous dollop of caviar on the eggs, or top them with smoked trout or whitefish.

1 cup crème fraîche or sour cream
2 teaspoons grated Meyer lemon peel or regular lemon peel
1/2 teaspoon salt

12 large eggs
3/4 cup heavy whipping cream
1 teaspoon salt

2 tablespoons olive oil

2 1/4 cups thinly sliced leeks (about 1 1/2 leeks)

1 tablespoon olive oil

12 slices smoked salmon (about 8 ounces)
1 tablespoon finely chopped fresh chives

Whisk together crème fraîche or sour cream, lemon peel, and 1/2 teaspoon salt in small bowl. Refrigerate until ready to use, up to 4 days ahead.

Whisk together eggs, heavy whipping cream, and 1 teaspoon salt in large bowl. Refrigerate until ready to use, up to 2 hours ahead.

Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add leeks and sauté covered until soft, stirring occasionally, about 10 minutes. Add 1 tablespoon olive oil to same skillet. Increase heat to medium-high. Pour egg mixture into pan. Cook until light and fluffy, stirring constantly with a rubber spatula, about 8 minutes. Spoon eggs onto warm serving platter. Top with Meyer lemon crème fraîche, smoked salmon, and chives

Serve remaining Meyer lemon crème fraîche alongside.

Makes 6 servings.