As noted previously, excellent Nova Scotia smoked salmon (affectionately called “Novy” in New York), is available at HG’s favorite Prince Edward Island seafood vendor, By the Bay Fish Mart, in the town of St. Peter’s. Before setting out on a long sea walk, HG/BSK fortified themselves with a platter of scrambled eggs with onions and “Novy” (accompanied by toasted English muffins and coffee). BSK’s version of this dish is masterful. Eggs are scrambled with a bit of milk and a dash of Frank’s Red Hot Sauce. Spring onions are fried in a just a drop of canola oil (butter is traditionally used but BSK is a confirmed enemy of cholesterol) in a non-stick pan. The heat is turned to low, the “Novy” is warmed. Then, BSK adds the eggs. Using a wooden spoon, BSK stirs the eggs with slow, gentle movements. The eggs form soft, delicate curds. Perfection. And, then comes a master stroke that is uniquely BSK. The dish is given a shower of freshly chopped dill. Wow. The dill enhances the salmon flavor and brings the right touch of color. Sure, dill and salmon are traditional partners (as in Gravlax). But, in years of consuming “Novy” (or lox) and eggs in New York “dairy” restaurants, HG never encountered dill. That is the distinctive BSK flourish, also evident in her unexpected, and rewarding, use of fresh rosemary, tarragon, oregano and basil in a host of unexpected and savory dishes.
