SMOKED SALMON WITH CREAMED SPINACH AND POACHED EGG
Steps:
- Simmer cream to reduce by half.
- Wash spinach and steam in water that clings to leaves until done, five to seven minutes. Let drain thoroughly, pressing to remove moisture. Puree. Return to heat with butter and seasonings to taste. Stir in cream. Set aside.
- Poach eggs in water to cover with white vinegar. Butter pan so eggs will not stick. Plunge eggs into cold water to stop cooking. Trim off uneven edges. Set aside. These can be stored up to 24 hours in cold water in the refrigerator. To serve, bring eggs to room temperature and reheat in hot, not boiling, water.
- Reheat spinach.
- On each plate, arrange spinach with a slice of salmon, an egg and a sprig of dill.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 14 grams, Sodium 420 milligrams, Sugar 2 grams, TransFat 0 grams
POACHED EGG AND SMOKED SALMON CRUMPETS
Make and share this Poached Egg and Smoked Salmon Crumpets recipe from Food.com.
Provided by hectorthebat
Categories Breakfast
Time 21m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put a pan on to heat and pour boiling water from the kettle to a depth of 2.5cm. Keep on a medium heat and when the first small bubbles appear, carefully break the eggs into the water. Using a timer, let them barely simmer for 1 minute.
- Remove the pan from the heat and let them sit in the water for exactly 10 minutes.
- As the eggs are sitting, toast the crumpets.
- Spread the crumpets with butter and top with a slice of salmon. Remove the eggs carefully from the pan with a draining spoon and rest on kitchen paper for a few seconds to drain excess water. Lay on top of the salmon, sprinkle on the chives and some black pepper and serve straight away with a wedge of lemon.
Nutrition Facts : Calories 141.8, Fat 11, SaturatedFat 5.4, Cholesterol 202, Sodium 125.4, Carbohydrate 5.8, Fiber 1.6, Sugar 1.6, Protein 7
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
SWISS ROSTI WITH SMOKED SALMON AND POACHED EGG
In Switzerland, rosti (pronounced roosh-ti) is considered a national dish, though it is most popular in the German-speaking regions of the country. Made from grated potatoes, it resembles American hash browns, fried in a skillet like a thick potato pancake and cut into wedges. Rosti is often enhanced with ham, bacon or cheese or served with sausages. This posh version is garnished with smoked salmon, sour cream and a poached egg, perfect for a weekend breakfast. For best results, boil the potatoes one day (or at least several hours) in advance and chill. Cook them until just done and still firm - check with a skewer or paring knife - or they will be impossible to grate.
Provided by David Tanis
Categories breakfast, brunch, vegetables, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Using the large holes of a box grater, shred the parboiled potatoes onto a baking sheet. (Try not to mash them.) Season with salt and pepper.
- Place a 9-inch cast-iron or nonstick skillet over medium-high heat and add 2 tablespoons butter. When butter is hot, use a spatula to transfer all the grated potatoes to the skillet. Let the potatoes begin to brown, then turn heat to medium. Press down lightly with spatula to form a thick cake. Let cake fry gently until bottom is golden brown and crisp, about 10 to 15 minutes. Shake the pan to be sure the cake isn't sticking; loosen with a spatula if necessary.
- Lay a plate over the uncooked side of the cake and carefully invert the cake onto the plate, crisp-side up. Return the skillet to the stove, add a little more butter to the pan as necessary and slip the cake back in, uncooked-side down.
- Fry gently for another 10 to 15 minutes, until crisp on the second side. Remove from heat and slide the cake (or invert) onto a plate or cutting board. Sprinkle lightly with salt and pepper. Keep warm.
- Poach the eggs: Fill a wide skillet halfway with water. Add a good pinch of salt and bring to a gentle simmer. Break each egg into a teacup, then carefully slip it beneath the water's surface. Cook for 2 minutes, until eggs are barely set, then turn off heat. (Leave eggs in hot water to finish cooking as you prepare the plates.)
- Cut the rösti into wedges and divide among plates. Drape a slice of smoked salmon next to each wedge. Remove eggs one by one with a slotted spoon (holding a towel beneath spoon to catch excess water), and place on the other side of each wedge.
- Top each wedge with a dollop of crème fraîche. Garnish with a sprinkle of chives and a sprig of watercress.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams
SPINACH & SMOKED SALMON EGG MUFFINS
Serve one or two of these per person for brunch - depending on how hungry/greedy you are
Provided by Barney Desmazery
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 10
Steps:
- To make the hollandaise, sit a large bowl over a pan of hot water and whisk the egg yolks with 2 tbsp hot water. Gradually add the melted butter (without adding the milky liquid at the bottom) until it has all been incorporated. Whisk in the lemon juice and season with the cayenne pepper and salt to taste, then set aside.
- Heat a shallow pan of water with the vinegar but no salt until gently boiling, then poach the eggs for 2 mins. Remove with a slotted spoon and cool in cold water.
- Fry the spinach in a wok with a knob of butter until wilted, then drain and season.
- To serve, heat the grill to high. Lay the muffins on a flat roasting tray, cut-side up, then toast until brown. Butter the muffins lightly, then top each with a ruffle of smoked salmon. Divide the spinach between the muffins, leaving a slight dip in the middle to sit the eggs in. Spoon a quarter of the sauce over each egg, then return the tray under the grill to brown for a min. Serve immediately.
Nutrition Facts : Calories 626 calories, Fat 51 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 3.5 milligram of sodium
SMOKED SALMON WITH POACHED EGGS AND ASPARAGUS
A complete light meal (great for brunch!) from "The Farmstead Egg Cookbook" by Terry Golson. It's a simple dish to prepare with a lovely presentation.
Provided by blucoat
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk the dressing ingredients together.
- Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.
Nutrition Facts : Calories 468, Fat 30.8, SaturatedFat 5.5, Cholesterol 247.9, Sodium 950.7, Carbohydrate 25.5, Fiber 2, Sugar 3.5, Protein 22.5
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