SWE-Dishes: Malibu Farm’s Smoked Salmon And Ricotta Scramble

Photo: Martin Lof

Food & Drink

SWE-Dishes: Malibu Farm’s Smoked Salmon And Ricotta Scramble

Thanks to Helene Henderson of Malibu Farm, with just a couple ingredients, you can have a restaurant-quality breakfast ready for spring visitors in no time.

Last month, we chatted with the Swedish model-turned-restaurateur about her background, bicoastal expansion and cuisine inspiration. With locations scattered over the West Coast, her food is Pacific-inspired with a nod to her Swedish heritage. If you don’t live on the West Coast or can’t wait for her New York location to open up shop, Henderson’s Malibu Farms cookbook is a good alternative.

The recipe below, from her cookbook, features the Swedish staple gravlax (or salmon), farm fresh eggs and ricotta cheese—the combination is decadent but simple, and the lightness of the ricotta, or crème fraiche, makes it perfect for a summer morning.

A note from Helen: As a family, we very seldom have a sit-down breakfast. Actually, we have it only twice a year: on Christmas Eve and on Christmas day. It’s a tradition here on the farm. For Christmas Eve we have Swedish mini-pancakes with cream and berries, and for Christmas day we have smoked salmon–ricotta scramble, and either broccoli mashed potatoes (p. 71) or crispy parsnip-potato latkes (p. 179). I also love something spicy with eggs— try them with Lazy Woman’s Salsa (p. 65).


Photo: Martin Lof
  • 8 eggs
  • 1⁄2 c. ricotta cheese or crème fraîche
  • Olive oil or butter
  • 8 slices smoked salmon or gravlax, chopped
  • 2 tbsp. fresh herbs, chopped


In a medium bowl, beat the eggs with the ricotta cheese or crème fraîche and a sprinkle of salt.

Heat some olive oil or butter in a medium-size skillet, and soft scramble the eggs by gently whisking the mixture around. Add the smoked salmon or gravlax when the eggs are almost done. Stir in some herbs and serve.

Makes 4 to 6 servings.

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