Brunch Scrambled Egg & Salmon Roe Toast Kit

Tasting Notes of the Curator

This is the kind of dish that turns a slow morning into something memorable.

The base is made with Échiré Demi-Sel Butter, prized for its delicate salt and cultured richness—perfect for gently scrambling eggs into a custard-like softness. Astara Scottish Smoked Salmon folds easily over the top, its cool, smoky saltiness echoing the creaminess of the eggs. Astara Salmon Roe (50g) provides that unmistakable pop—bright, fresh, and briny. A chilled spoonful of Bordier Crème Fraîche adds brightness and elegance. And finally, French Air-Flown Shallots, finely diced, provide a sharp little contrast—cutting through the richness with every bite.

It’s brunch, but done the French way.

What’s in this bundle

• Astara Scottish Smoked Salmon – 4 slices (40g each)
• Astara Salmon Roe – 50g jar
• Bordier Crème Fraîche – 20cl
• French Air-Flown Shallots – 500g
• Échiré Demi-Sel Butter – 250g

Recipe

Soft Scrambled Eggs with Salmon, Roe & Crème Fraîche

• Finely dice shallots and soak briefly in cold water to mellow their sharpness.
• Crack 4–6 eggs into a cold pan with a generous knob of Échiré Demi-Sel Butter.
• Place over low heat, stirring constantly until the eggs form soft, glossy curds.
• Off the heat, fold in a spoon of Bordier Crème Fraîche for extra silkiness.
• Spoon the eggs over warm toast.
• Top with folds of Astara smoked salmon, a generous spoon of salmon roe, and an extra dollop of crème fraîche.
• Scatter shallots and chopped chives for freshness.
• Optional: Serve with lemon wedges or fresh herbs.
• Serves 2–3 as a brunch plate or open toast breakfast.

Brunch That Feels Generous

This dish is everything we love about a proper brunch: soft eggs, cold fish, and cool cream, with just enough contrast from roe and shallots. The Échiré butter takes the eggs from good to restaurant-level—lush and salty, melting into every bite. Add a glass of sparkling or stay with black coffee—either way, it’s perfection on a plate.

Storage Instructions

Salmon Roe: Keep chilled at 0–4°C. Consume within a few days of opening Smoked Salmon: Keep frozen. Thaw before use. Once opened, consume within three days. Crème Fraîche: Refrigerate. Use within 3–5 days after opening. Échiré Butter: Store in the fridge. Use within 1–2 weeks for optimal flavor. Shallots: Store in a cool, dry place.