1. In a bowl, whisk the eggs with salt and pepper until well combined and slightly frothy. 2. In a non-stick skillet, melt the butter over medium-low heat. 3. Pour the egg mixture into the skillet. Let it sit for a few seconds, then gently stir with a spatula, pushing from the edges to the center, forming soft curds. 4. Continue to cook, stirring occasionally, until the eggs are set but still slightly creamy. Remove from heat just before they’re fully cooked, as they will continue cooking with residual heat. 5. Plate immediately and enjoy!

   1. Combine salt and sugar in a bowl. 2. Dill: wash, dry with a clean towel and finelly chop. 3. Cut the salmon fillet into 2 pieces (crosswise). 4. On a piece of foil: place one tablespoon of of salt and sugar mixture, sprinkle with chopped dill and place one salmon filet skinside-down on sugar-salt-dill mixture. 5. Place 3.5 tablespoons of sugar-salt mixture on salmon filet and rub well into the salmon. 6. Set aside about 1 teaspoon of diil. Spread the rest of the dill on top of the fillet. 7. Repeat 5 with second salmon fillet. 8. Fold up both pieces with the skin on the outside. Sprinkle skinside of the second fillet with the rest of salt-sugar mixture and dill. 9. Cover with foil, place in container and chill in the refrigerator for 3 days. 10. Extract the marinated salmon from the skin and cut into very thin slices crosswise.