To prepare for being inside more often this season, lots of people get reacquainted with their culinary skills for family and friends.  Here at FairhavenBaySeafoods an extensive recipe page can be found offering ideas in how to cook with smoked salmon.  But here's an all new one from Parade magazine.

Smoked salmon with scrambled eggs and lemon cream
(Parade March 2008)

• 2 tablespoons sour cream
• 3/4 teaspoon fresh lemon juice
• 1/4 teaspoon (packed) finely grated lemon peel
• 1/4 teaspoon chopped fresh thyme
• 4 large eggs
• 1 tablespoon butter
• 1 large green onion, thinly sliced
• 2 ounces thinly sliced smoked salmon

Mix sour cream, fresh lemon juice, finely grated lemon peel, and chopped fresh thyme in small bowl. Season the lemon cream to taste with salt and pepper.

Whisk eggs in medium bowl to blend; sprinkle with salt and pepper. Melt butter in medium nonstick skillet over medium heat. Add thinly sliced green onion and sauté 1 minute. Add eggs; cook until almost set, stirring often, about 1 minute. Divide scrambled eggs between plates. Top scrambled eggs with thinly sliced smoked salmon; drizzle with lemon cream and serve.