Scrumptious Nordic Breakfast Buffet: A Feast for the Senses

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 oz fresh salmon fillet, skin on
• 8 large eggs
• 1/4 cup heavy cream
• 1 tbsp unsalted butter
• 1 cup mixed berries (frozen or fresh)
• 1 tsp lemon zest
• 2 tbsp granulated sugar
• 1 tbsp fresh lemon juice
• 2 cups sliced rye bread
• Fresh dill, for garnish
• Salt and pepper, to taste

Instructions

1. Prepare the smoked salmon by seasoning it with salt and pepper on both sides. Wrap the salmon in aluminum foil and place on a baking sheet. Bake in a preheated 350°F (175°C) oven for 20 25 minutes, or until cooked through. Remove from the oven and let it rest.
2. In a medium bowl, whisk together the eggs and heavy cream. Season with salt and pepper to taste.
3. In a non stick pan over medium heat, melt the butter. Pour in the egg mixture and cook, stirring occasionally, until scrambled and creamy. Remove from heat and set aside.
4. In another pan, combine the mixed berries, lemon zest, sugar, and lemon juice. Cook over medium heat until the berries have softened and released their juices, creating a compote like consistency.
5. To serve, place sliced rye bread on a platter. Spoon the scrambled eggs on top, followed by the smoked salmon, and finally, the berry compote. Garnish with fresh dill and enjoy!

Chef’s Insight

The combination of smoked salmon, scrambled eggs, and berry compote creates a harmonious blend of flavors and mouthfeel that is quintessentially Nordic.

Notes

For a more visually appealing presentation, consider using a mix of berries with different colors.