The texture of hot-smoked salmon (unlike cold-smoked or cured salmon like lox) is similar to cooked fresh fish, so it flakes easily into this fast breakfast scramble from Emma Teal Laukitis and Claire Neaton’s cookbook The Salmon Sisters: Harvest & Heritage. Sliced Brie and avocado turn it into a phenomenally satisfying creamy, smoky, cheesy, hearty breakfast, lunch, or brunch.
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