Crack 4 eggs into a medium-sized bowl along with 2 tbs Bellwether Farms Creme Fraiche and whisk together.

Sprinkle in 3 tbsp of chopped chives, sea salt, cracked black pepper, and whisk again.

Pop 2 slices of crusty bread into the toaster before starting to cook the eggs.

Heat a saute pan over medium low heat.

Place in 2 tbsp of butter.

Once the butter is foamy, pour in the egg mixture. Using a rubber spatula, move the eggs around the pan continuously until they are about 75% cooked. Add in the smoked salmon, and continue to cook for an additional minute. Take the pan off the burner and let them finish cooking off the heat. Place the two pieces of toast on two separate plates. Add the scrambled eggs, and top each toast with an additional tablespoon of Creme Fraiche.

Enjoy immediately.

Salmon and Crème Fraiche are a perennially delicious pair for elegant party appetizers or brunch.  Have a chilled bottle of California sparkling wine or Chardonnay handy too.

 

Ingredients

½ pound smoked salmon, sliced
7.5 oz container Bellwether Farms Crème Fraiche
1 bunch chives, thinly sliced
1 teaspoon freshly ground black pepper
juice of half a lemon
Toast or crackers

Directions

Mix together the Crème Fraiche, chives, pepper and lemon. Assemble slices of smoked salmon on thin toast or crackers and top each with a dollop of chive Crème Fraiche.

 

A simple stuffing for tender eggs gets a crowning of caviar for a special occasion.

Makes 2 dozen

Ingredients

1 dozen eggs
1 bunch chives, chopped
2 Tablespoons finely chopped red onion
4 Tablespoons Bellwether Farms Crème Fraiche
1 Tablespoon Dijon or Brown mustard
1 Tablespoon mayonnaise
½ Tablespoon white wine vinegar
Salt and Pepper to taste
Caviar for garnish (optional)

Directions

Carefully place eggs in a sauce pan. Fill with water to cover the eggs and place on high heat. When the water reaches a boil, turn off the heat, cover the pan and let the eggs rest for 12-15 minutes to cook through. Immediately run under cold water to cool them off. When cool enough to handle, peel the shells off. When peeled and cooled, cut each egg in half lengthwise and remove yolk to a separate bowl. Set the cooked egg whites aside.

Combine the chives, onion, Crème Fraiche, mustard, mayonnaise and vinegar with the yolks and mix until smooth. Season with salt and pepper. Spoon or use a piping bag to fill the egg whites. Top with caviar and serve.

Classic holiday fare, elegant and easy – just add Champagne!

Makes 16 appetizers

Ingredients

8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
2 tablespoons unsalted butter (1/4 stick), melted
Kosher salt
Freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon
3 tablespoons Bellwether Farms Crème Fraîche
4 teaspoons caviar

Directions

Heat the oven to 400°F and arrange a rack in the middle.

Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to the broil setting.

Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.

Divide the salmon evenly among the skins and top each with about 1/2 teaspoon of the Crème Fraîche and 1/4 teaspoon of the caviar. Serve immediately