Smoked Salmon and Scallion Scramble Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			8 large eggs Kosher salt and freshly ground black pepper 3/4 cup unsalted butter, room temperature (12 tablespoons) 8 ounces smoked wild salmon, flaked 2 large green onions, halved lengthwise and finely sliced
			Whisk the eggs together until smooth and season with salt and pepper. Melt 1/4 cup butter in a large nonstick saute pan over medium heat until it begins to shimmer. Add the eggs and slowly cook over low heat until soft mounds have just formed. Stir in about three-quarters of the salmon and all of the green onions. Give the mixture one last fold and then remove from the heat. Spoon the mixture onto a serving platter and garnish with the remaining salmon.