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Smoked Salmon and Leek Scramble with Meyer Lemon Crème Fraîche

['1 cup crème fraîche or sour cream', '2 teaspoons grated Meyer lemon peel or regular lemon peel', '1/2 teaspoon salt', '12 large eggs', '3/4 cup heavy whipping cream', '1 teaspoon salt', '2 tablespoons olive oil', '2 1/4 cups thinly sliced leeks (about 1 1/2 leeks)', '1 tablespoon olive oil', '12 slices smoked salmon (about 8 ounces)', '1 tablespoon finely chopped fresh chives']

Whisk together crème fraîche or sour cream, lemon peel, and 1/2 teaspoon salt in small bowl. Refrigerate until ready to use, up to 4 days ahead.
Whisk together eggs, heavy whipping cream, and 1 teaspoon salt in large bowl. Refrigerate until ready to use, up to 2 hours ahead.
Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add leeks and sauté covered until soft, stirring occasionally, about 10 minutes. Add 1 tablespoon olive oil to same skillet. Increase heat to medium-high. Pour egg mixture into pan. Cook until light and fluffy, stirring constantly with a rubber spatula, about 8 minutes. Spoon eggs onto warm serving platter. Top with Meyer lemon crème fraîche, smoked salmon, and chives
Serve remaining Meyer lemon crème fraîche alongside.

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