Chop 4 ounces (about 2/3 cup) of the salmon into small pieces. Whisk together eggs, heavy cream, crème fraîche, and remaining 1 teaspoon salt in a large bowl. Stir in chopped smoked salmon ...

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Creme fraiche has a slight sharpness to it, and I like to use it straight from the tub, dipping in tiny boiled new potatoes. The mixture of hot potatoes and cold, slightly tangy cream is a delight.