12 large eggs
3 T. butter
1 tsp. chopped fresh tarragon
12 oz. baby spinach, coarsely chopped
8 oz. cold cream cheese, cut into ½ inch cubes
6 oz. thinly sliced salmon lox, chopped
4 T. sour creamSalmon caviar
Whisk together eggs and tarragon in a bowl and season with salt and pepper. Melt butter in large nonstick pan over medium heat; add spinach and cook until just wilted. Add egg mixture and cream cheese cubes; stir slowly; when half cooked add salmon; cook until eggs are just set. Top with small dollop of sour cream and salmon caviar.
As prepared for Chez Alaska Cooking School by Sharon Barton
This week at Chez Alaska Cooking School
Friday, July 19
8:50 a.m. - 45-minute demonstration class featuring salmon in puff pastry and sourdough pancakes.
12:30 p.m. - Crusted salmon and sauteed strawberries in pepper wine sauce.
Monday, July 21
3:25 and 5:35 p.m. - Crusted salmon and sauteed strawberries in wine sauce.
Please call 957-0327to register fordemonstration classes.