Adriana's Symi Recipes

On Sunday I hosted a small brunch for the family of the late Helene Ingrand. Comfort food seemed appropriate, but with an elegant twist as befitted our dear friend. One of our olive groves provided a tranquil setting in which to gather round a scrubbed wood table and tuck into a big bowl of scrambled eggs with a difference:


12 organic eggs (my hens did well that day)

150 grams smoked salmon, cut into ribbons

150 ml cream

30 ml finely chopped fresh dill

freshly milled sea salt and green peppercorns to taste.

30 ml unsalted butter to cook

Crack the eggs into a large jug and cut through with a fork to break up the yolks. Pour in the cream and beat lightly with the fork until combined but not frothy. Melt the butter in a large frying pan or wok and add the smoked salmon. Turn gently in the butter with a spatula to warm through and then pour in the eggs, keeping the heat low. Allow to set lightly and then turn gently with a wooden spatula. The idea is to make sure that the mixture is cooked through evenly while still retaining a creamy texture. If it is too hot the mixture will start to separate which alters the texture.

Season with salt and pepper and stir in the dill. Tip into a big basin and serve immediately with fresh bread.