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Pacific Northwest Scrambled Eggs with Hot Smoked Salmon


Bennett grew up in Kirkland, WA, a suburb of Seattle. He has fond memories of the fresh seafood, especially Wild Caught Alaskan and Puget Sound Salmon. has become a frequent shipper to our residence and their hot smoked salmon came in handy for this recipe.  It’s not inexpensive, but we really believe in sustainable caught wild salmon vs. farmed salmon.

From our kitchen to yours, Dana


10 eggs
½ pound hot smoked salmon (wild caught)
1 tablespoon olive oil
Sea salt (to taste)
Pepper (to taste)
12 chives, finely chopped
4 ounces soft goat cheese (optional, primal)


Whisk eggs together or use a high speed blender (Vitamix) to mix well
Slice the salmon and set aside two large pieces
Chop up the remaining salmon and set aside
Preheat a skillet to medium low and add olive oil
Add eggs and cook with a wooden spoon (Do not allow the eggs to get dry)
Add chopped salmon and goat cheese (optional) to the eggs
Remove from heat and place on serving platter
Garnish with chives and large pieces of salmon

Serves: 3-4


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