Smoked Salmon Hash With Fried Egg And Chive Pancake Recipes

Steps:

• Char the peppers over a flame; place in a bowl and cover to steam until cooled. Peel and seed, reserving the juice.
• Melt the butter in a saucepot and cool. Puree three-quarters of the bell peppers in a blender, then dice and reserve the remainder.
• Whisk to combine the butter, egg yolks, and bell pepper puree. Mix together the flour and baking powder in a separate bowl. Whisk the dry ingredients into the wet ingredients until smooth, then chill 10 minutes. Whip egg whites until they hold stiff peaks and fold them into the red pepper batter.
• Form the smoked salmon into rosettes.
• Spoon 1/4 cup pancake batter onto a greased pancake skillet over medium heat. Cook until bubbles start to appear, about 3 minutes, then flip and cook until the bottom is slightly golden, about 3 minutes more.
• Top each pancake with 1 tablespoon of the sauce and a smoked salmon rosette. Dollop a dot of creme fraiche in the center of each rosette. Top with caviar and chives.

Steps:

• Beat heavy whipping cream and 1 teaspoon dill on high until stiff peaks form. Cover and refrigerate., Preheat griddle over medium heat. Stir together potatoes, eggs, chives and salt until well combined. Grease griddle. Drop potato mixture by heaping 1/2 cupfuls onto griddle; flatten to 1/2 inch thick. Cook until bottoms are golden brown, about 10 minutes. Turn; cook until second sides are golden brown. Keep warm., To serve, place salmon slices on pancakes. Top with whipped cream; sprinkle with remaining dill.,

Steps:

• Mix the yogurt, mustard and dill in a small bowl.
• Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the hash browns, sprinkle with 1/4 teaspoon each salt and pepper, and cook until browned, about 12 minutes. Transfer to a bowl.
• Heat the remaining 1/2 tablespoon olive oil in the skillet, then add the onion, bell peppers and 1/4 teaspoon salt; cook until golden, about 8 minutes. Add the salmon and cook, stirring occasionally, until just cooked through, about 3 minutes. Return the hash browns to the skillet to heat through, then remove from the heat and stir in 3 tablespoons of the yogurt mixture. Season with salt and pepper.
• Stir 1 tablespoon water into the remaining yogurt mixture and toss with the arugula in a medium bowl. Serve the salmon hash with the arugula salad, and lemon wedges, if desired.

Steps:

• To make the dressing, place the wholegrain mustard in a bowl, then using a whisk, add the olive oil slowly. Add a squeeze of lemon, season to taste, then set aside.
• To make the pancake mixture, mix together the eggs, flour, milk and chopped chives until smooth. Season with pepper and salt, if you want
• Heat a medium non-stick frying pan over a highish heat. Using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 min, then flip, cook for 30 secs more, remove and place on greaseproof paper. Repeat until you've made all six pancakes, then set aside.
• To serve, arrange handfuls of salad leaves in piles on the side of each of six plates. Fold pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.

Steps:

• Combine sifted flour with baking soda and baking powder. In a separate bowl, lightly beat egg and add milk. Make a well in the centre of the flour mixture and pour in egg and milk. Stir with a whisk until smooth and thick.
• Spoon a tablespoon of mixture into a lightly greased, non-stick frying pan. Cook over a medium heat for 3 minutes, until bubbles appear on the surface. Turn and cook for 1 minute. Repeat with remaining batter and set aside to cool completely.
• Combine sour cream, mustard and horseradish. Stir in chives and season with pepper. Spoon onto cooled pancakes and top with slices of smoked salmon. Garnish with extra chives and serve.

Steps:

• Put potatoes into a medium saucepan; cover with cold water, and bring to a boil. Reduce heat, and simmer until just tender, about 6 minutes. Drain; set aside.
• Meanwhile, melt butter in a large nonstick skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 6 minutes. Add wine; cook until liquid has almost evaporated. Add potatoes, cream, and 1/2 cup water. Simmer until sauce is creamy, about 12 minutes. Add peas; cook 2 minutes.
• Arrange salmon over lettuce on plates. Spoon potato mixture over top; sprinkle with dill, and season with salt and pepper. Serve immediately.

Steps:

• In a large bowl, mix together the mustard and sugar, then stir in the vinegar and gradually whisk in the vegetable oil and olive oil until they are completely mixed. Stir in the chives.
• Cook the potatoes in a large pan of boiling water for 8-10 mins until just undercooked, then throw in the beans and continue to cook for 4-5 mins until the beans and potatoes are done. Drain the vegetables and toss with most of the dressing.
• Heat a dash of olive oil in a large non-stick stick frying pan until very hot and 'flash fry' the salmon for a moment until it just changes colour. Pile the beans and potatoes onto plates, lay the salmon on top, then drizzle with a little of the leftover dressing.