SMOKED SALMON SANDWICH WITH POACHED EGG
This is a great smoked salmon sandwich recipe I had created myself. The savory salmon, the smooth yoke of the egg, and the acidic vinegar evens out all the flavors, making it one of my favorite sandwiches to make. It is great for a lunch or a small dinner. You get the protein and the flavor which I love!
Provided by Mel
Categories Seafood Fish Salmon Smoked
Time 25m
Yield 1
Number Of Ingredients 8
Steps:
- Fill a large saucepan with water, 1 1/2 inches below the rim. Put the pan on the stove over high heat until it reaches about 190 degrees F (88 degrees C) or until you start to see bubbles at the bottom of the pan. Pour white vinegar and salt into the water and stir to distribute. Reduce heat to medium-low.
- Crack egg into a custard cup. Carefully place the custard cup into the water and slowly tilt until egg is fully submerged, being careful egg does not fall into the water. Set a timer for 6 minutes and keep an eye on the egg as it cooks.
- Meanwhile, heat a large skillet over medium heat. Pour balsamic vinegar onto a flat plate and lay 1 piece of bread in the vinegar until coated. Repeat to coat the remaining piece. Place both pieces, vinegar-side down, in the hot skillet and cook until slightly charred, 3 to 5 minutes. Remove from the heat.
- Remove 1 piece bread to a plate, vinegar-side up. Top with garlic powder, pepper, and salmon. Carefully remove poached egg with a slotted spoon and place on top of smoked salmon. Top with remaining piece of bread, vinegar-side down.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 20.5 g, Cholesterol 205.5 mg, Fat 9.2 g, Fiber 1 g, Protein 25.2 g, SaturatedFat 2.5 g, Sodium 1488.3 mg, Sugar 5.7 g
EGGS BENEDICT WITH SMOKED SALMON & CHIVES
Get your poaching technique honed and serve up this brunch classic - it's easily-doubled to feed a family or crowd
Provided by James Martin
Categories Breakfast
Time 35m
Yield Serves 4 as part of a brunch buffet
Number Of Ingredients 10
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.
Nutrition Facts : Calories 564 calories, Fat 44 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 3.1 milligram of sodium
PUFF PASTRY-WRAPPED SALMON
Provided by Marcela Valladolid
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the salmon: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
- Heat the oil in a heavy saute pan over medium-high heat. Add the shallots and cook until translucent and fragrant, about 2 minutes. Add the mushrooms and cook until the liquid evaporates, about 3 minutes. Add the spinach and wilt for 4 minutes. Season the mixture with salt and pepper. Let cool.
- Dust a flat working surface with flour. Using a rolling pin, roll out the sheets of puff pastry into 1/4-inch thickness (each 12 by 12 inches). Put the pastry sheets side-by-side so they overlap slightly, by about 1/2 inch. Brush the overlapping strip with the beaten egg, stick both sheets together at the strip and seal with a fork. Transfer to the prepared baking sheet.
- Spoon the cooled mushroom-spinach mixture over one side of the puff pastry rectangle. To make an even rectangle out of the salmon fillet, you can cut the top portion off of the belly and add it to the tail part. Place the fillet over the mushroom-spinach mixture. Season the salmon heavily with salt and pepper. Fold the other side of the rectangle over the filling and seal by brushing the edge with egg wash and crimping as you would a pie crust (you can use a fork; I crimped like a pie crust with my fingers). Fold the remaining 2 open edges of pastry under the salmon fillet. Brush everything with the egg wash.
- Bake until the puff pastry is crisp and golden in color, 25 minutes. Let stand for about 8 minutes before slicing.
- For the dill sauce: Put the clam juice in a heavy saucepot and bring to a boil. Lower to a simmer and reduce to 1/2 cup. Add the Mexican crema and heavy cream and reduce to 1 cup. Add the flour and whisk while boiling until thickened. Add the dill and season with salt and pepper.
- Slice the salmon into 1 1/4 to 1 1/2-inch slices. Serve immediately with the dill sauce.
POACHED DUCK EGG WITH HOT SMOKED SALMON & MUSTARD HOLLANDAISE
The perfect poached egg, served atop delicate smoked salmon with a peppery mustard hollandaise sauce. A decadent brunch treat in anyone's book
Provided by Tom Kerridge
Categories Breakfast, Brunch
Time 45m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Clarify the butter for the hollandaise by melting it in a small saucepan over a low heat. Spoon off any white froth that comes to the surface, then carefully pour the melted butter into a jug, leaving behind any milky solids at the bottom of the pan.
- To make a reduction for the hollandaise, gently simmer the wine and vinegar in a small saucepan until reduced to a glaze (it should be around 1-2 tsp), then pour in the double cream and briefly whisk with a balloon whisk. Tip the cream into a small heatproof bowl. Bring two large saucepans of water to a simmer (one for the hollandaise, the other to poach the eggs). Whisk in the egg yolks, then set the bowl over one of the pans of simmering water, making sure the water doesn't come in contact with the bottom of the bowl. Keep whisking for 2-3 mins until thick and aerated. Ladle the clarified butter into the bowl, whisking as you pour. If your mixture looks a bit greasy, or is thickening too much, add a splash of water. Once all the butter has been incorporated, add the chives, mustard and lemon juice, and keep warm.
- Put the salmon on a baking tray in the oven to gently warm through while you poach the eggs. Add a splash of vinegar to the pan of simmering water, give a little swirl, crack the eggs into a cup, then tip into the water, one at a time. Poach the eggs for 3-4 mins. Lift them from the water with a slotted spoon, drain on kitchen paper and season.
- To serve, dress the watercress in a little rapeseed oil and put on each half of the toasted muffin. Flake over the warm salmon. Lay the poached eggs on top, then spoon over the hollandaise sauce (add a splash of water if it's thickened).
Nutrition Facts : Calories 909 calories, Fat 76 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 1.4 milligram of sodium
SALMON AND SCRAMBLED EGGS
Salmon with eggs is a perfect food choice for breakfast, lunch or dinner. Throw in some toast and you've got a great meal in under 15 minutes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Cut salmon fillets into large cubes, season, and saute in an oiled nonstick skillet over medium-high until opaque throughout, about 5 minutes. Reduce heat to medium; add eggs, a splash of cream, and dill. Season and cook, stirring, until eggs are just set; serve with toast.
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- Preheat the oven to 425°. Fill a medium skillet with water and bring to a boil. Put the bread on a baking sheet and brush all over with olive oil. Bake for about 8 minutes, or until crisp. Reserve 8 toasts. Push the remaining 8 toasts on the baking sheet close together and sprinkle the Parmesan on top in a thick layer. Bake for about 2 minutes, or until the cheese is melted. Wrap the smoked salmon around the remaining 8 toasts.
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