Creamy Smoked Salmon Scrambled Eggs Over Asiago Potato Pancakes Recipes

SCRAMBLED EGGS WITH SMOKED SALMON

Steps:

• Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
• Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
• Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

CREAMY SMOKED-SALMON SCRAMBLED EGGS OVER ASIAGO POTATO PANCAKES

Steps:

• PREPARE POTATO PANCAKES:.
• Peel and coarsely grate the potatoes.
• Whisk together eggs, shallots, Asiago cheese, sliced green onions, flour, salt, pepper &, baking soda together.
• Stir in potatoes, mixing thoroughly but GENTLY.
• Heat 2 tablespoons olive oil in a nonstick skillet over medium heat.
• Spoon potato mixture into skillet.
• Forming pancakes about 3 inches in diameter.
• Cook 3-4 minutes, turning once, until golden brown.
• Repeat with remaining potato mixture, adding oil as necessary; keep warm.
• PREPARE SMOKED-SALMON SCRAMBLED EGGS:.
• Prepare pancakes, cover, and keep warm.
• Whisk together eggs, cream, and 3 tablespoons chives.
• Heat oil in a nonstick skillet over medium heat.
• Cook eggs, stirring with a spatula, until they hold together but are still SOFT!
• Add cream cheese so that it melts into the eggs, to make them creamier.
• Add smoked salmon, and continue cooking 1 minute, until the eggs are cooked but still moist, DON'T OVERCOOK!
• Arrange 3 pancakes each on 4 individual serving plates.
• Spoon the eggs on top.
• Combine shallots and creme fraiche, and dollop on eggs.
• Sprinkle with remaining chives and pepper.
• ENJOY!

EASY SMOKED SALMON AND CREAMY POTATO BAKE

Steps:

• Vegetables -- Add 1 tablespoon of the butter to a saute pan on medium heat and saute the onions and fennel until soft. About 5 minutes. Remove and set to the side.
• Casserole -- Lightly spray a 9x13" casserole dish with Pam, and then add 2 tablespoons of the melted butter. Add 5 tablespoons of the bread crumbs to the bottom of the casserole dish and press down to make a light crust on the bottom. Just spread out without pressing too much.
• Layer 1: Add 1/3 of the potatoes on the bottom of the casserole dish overlapping them like shingles. Then season with a little salt and pepper. Top with 1/2 of the salmon slices and 1 teaspoon of the chopped dill. Then add 1/2 of the fennel onion mix, and 2 tablespoons of the bread crumbs.
• Layer Two: Once again, the second 1/3 of the potatoes, like a shingle pattern again, salt, pepper and then the rest of the salmon, dill and the remaining onion fennel mix. Again top with 2 tablespoons of the bread crumbs.
• Layer Three: Top with the remaining potatoes, salt and pepper.
• Egg and Cream Base -- In a bowl, mix the eggs with the heavy cream and 2 tablespoons of the melted butter and whisk to combine well. Pour the mixture over the casserole and cover with foil.
• Bake -- Middle rack at 400 degrees for 30 minutes. Remove from the oven and sprinkle on the remaining bread crumbs that you mixed with the remaining 2 tablespoons of melted butter. Arrange the lemon slices over the top and reduce to oven to 375 and bake another 30 minutes until the topping is golden brown. It may take a bit less time depending on your pan and the type of potatoes as well as your oven. Just check. Poke a knife in the potatoes and they should be tender and the top should be golden brown and bubbly. One dish took 45 total and another 60 minutes. So, just check, that is the best way to make sure it is all done. Also the eggs with the cream will make a custard like so the eggs need to be set as well.
• Serving -- LET SET. At least 10 minutes covered with foil. Don't try to remove before then. The eggs need to set up.
• This is amazing with grilled fish for dinner or grilled lamb chops. but also serve this with fresh fruit and maybe some sausage for a breakfast dish. I have even served this with grilled asparagus on the side and some grilled scallops for a lite dinner.