Salmon Smoked with Scrambled Egg

Cold-smoked salmon with scrambled egg: the classic luxury breakfast or brunch preparation. The cold-smoke is gentler than hot-smoked, the egg adds rich butter-fat, and the combination of saline fish, smoke, and egg richness creates a preparation that is simultaneously delicate and indulgent. Oak is eliminated by the salmon. The egg fat needs cutting, the smoke needs engaging without being overpowered, and the wine must work at breakfast register: light, fresh, and precise.