Cold Smoked Salmon Scrambled Eggs

  • Fresh Atlantic salmon that is cold smoked in Maine with fruitwoods and hardwoods.
  • Thinly sliced, skinless
  • Pin bones removed, full belly trimmed
  • Ready-to-eat: convenient everyday meal solution

20 minutes
1-2 servings


– 4 oz Ducktrap Kendall Brook Traditional Cold Smoked Salmon
– 8 Eggs
– 2 Tbsp butter
– 1⁄4 Cup of heavy cream
– 3 oz Cherry tomatoes cut in half
– 1⁄4 Cup Green onions finely chopped
– Fresh chives finely chopped
– Salt
– Pepper


Whisk your eggs and cream together, season with salt and pepper, reserve. Preheat a large nonstick skillet over medium heat. Melt butter, add the green onions and the tomatoes, cook for 2 minutes then add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. Serve on a plate and garnish eggs with salmon and chives. Enjoy.