Scrambled eggs with salmon caviar

Breakfast this morning:

Scrambled eggs with salmon caviar

I did not use the recipe that I posted yesterday, but kind of did my own thing. Meh. The creaminess of the eggs (I scrambled with plain yogurt instead of creme fraiche) was a nice contrast with the saltiness of the roe, but I couldn't help feeling like I would have appreciated it more as ikuradon. I don't know, maybe I'm too Asian and can only appreciate it as ikuradon or in sushi. Ikuradon will be for dinner tonight!

Salmon "caviar"

Went camping and salmon fishing over the weekend on beautiful Whidbey Island, near Fort Casey State Park. It was my first time fishing for salmon, and I caught 2 of them! After fileting the salmon, I set out to preserve the roe. Ended up using Homebrew Chef's recipe for curing salmon roe. Though the brine itself was easy enough to assemble, it took me a long time to remove the eggs from the membrane. Now I understand why caviar and roe are so expensive!

Town of Coupeville on the island has the BEST mint choc chip at Kapaws Iskreme

Reeling 'em in. "I wants it," said Andrew.

Sunset at Keystone Harbor, where we fished

I worked very hard to make this salmon "caviar"

Uses for cured salmon roe, or salmon "caviar," but I haven't tried:

Salmon Roe Omelets with Scallion Potatoes 

Pasta with Salmon Caviar

Ikuradon: salmon caviar with rice and seaweed

Scrambled eggs with salmon roe

Side note: If you'd like to try salmon "caviar," Seattle Caviar Company sells it for $20 for a 4 oz. tin, and I'm sure their process is much more refined than what I did. Or, you could probably find it at a local Asian market for a reasonable price.