Poached Eggssmoked Salmonspinachchive Cream Sauce Recipes

PASTA WITH SMOKED SALMON CREAM SAUCE

Steps:

• Cook the pasta in a pan of lightly salted boiling water according to the packet instructions and drain. Meanwhile, heat the oil and fry the scallion until softened.
• Stir in the chopped salmon and heavy cream and heat until beginning to bubble. Add the lime juice, bring the mixture to the boil and simmer for 1 - 2 mins, stirring.
• Stir in the cooked pasta, season with pepper and serve.

EGGS BENEDICT WITH SMOKED SALMON & CHIVES

Steps:

• First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
• To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
• Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.

SMOKED SALMON CODDLED EGGS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Brush the insides of six or eight ramekins (depending on how many you're serving) or one 25 x 30cm ceramic pie dish with the melted butter. Crack one egg into each ramekin (or all into the dish), being careful not to break the yolks. Drizzle over the cream. Season. Scatter over the capers, salmon and cheese. To serve six, use the minimum stated amounts.
• If using ramekins, put on a baking tray. Bake for 10 mins (or 12 mins if using a large dish) until the eggs are just cooked but the yolks runny. Meanwhile, toast or grill the sourdough and cut into soldiers. Remove the eggs from the oven and serve with the soldiers for dipping.

POACHED EGGS/SMOKED SALMON/SPINACH/CHIVE CREAM SAUCE

Steps:

• CHIVE AREAM SAUCE:.
• In saucepan over medium heat, combine milk, onions, bay leaf and nutmeg; simmer, stirring for 5 minutes.
• Discard onions and bay leaf.
• In separate saucepan over medium heat, melt butter, cook flour, stirring for 2 minutes.
• Increase heat to medium; gradually whisk in milk mixture, whisking constantly for 8 to 10 minutes or until thickened.
• Whisk in cheese until blended, then chives, salt, pepper, and cayenne pepper.
• **Make ahead; let cool and place plastic wrap right on surface of sauce. refrigerate up to 2 days.
• In large skillet, heat oil over medium heat -- cook garlic for 30 seconds; add spinach and cook uncovered for 2 to 3 minutes or until wilted.
• Stir in salt and keep warm.
• Meanwhile pour enough water into separate saucepan to come to 3 inches. bring to boil.
• Reduce heat to gentle simmer and break eggs one at a time into water.
• Cook to desired doneness {is that a word?} remove with slotted spoon and drain well.
• Meanwhile toast bread.
• Arrange layer of spinach on each slice, top with poached egg.
• Spoon sauce over eggs.
• Top with folded slice of smoked salmon. .
• Serve with tomato slices, onion slices, or avocado slices.