First I have to say that the piece of salmon I got looked delicious, it was calling my name from the cases at Calumet Fisheries. The particular piece I got was rubbed in garlic in black pepper prior to smoking. I had to eat a few pieces of it alone and it was delicious. One of my favorite combinations with smoked salmon are eggs. I think they compliment each other so well and really allow the salmon to shine through.
I proceeded to remove the meat from the salmon and set aside. scramble was made simply: eggs, smoked salmon and a touch of bleu cheese. I've had salmon omelettes and scrambled eggs in the past with cream cheese or goat cheese so I felt that just a touch of bleu cheese would give a nice tang. I beat the eggs and let tossed them in a large skillet. I let them set up a little bit before moving moving them around. I then folded in the salmon and a bit of the cheese, took off the heat and covered. I wanted the eggs to maintain their creamy quality. I served along some corn bread that I cut into pieces and toasted which went well with the texture of the salmon and eggs.
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