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Smoked Salmon Recipe Ideas
Scrambled Eggs with Smoked Salmon and Brioche
by Delia Smith
Cooking time less than 10 mins
This has to be one of the most sublime combinations: soft, creamy scrambled
eggs, together with the subtle, smoky flavour of the salmon.
When you are ready to make the scrambled eggs, pre-heat the grill to its highest setting. Slice the top off each brioche, then carefully scoop out and discard half the bread from inside, then place each one, alongside its lid, under the grill, and lightly toast on both sides.
Now melt the butter in a medium-sized saucepan over a very gentle heat. While it's melting, break the eggs into a bowl and beat them lightly with a fork, seasoning with a little salt and freshly milled black pepper. When the butter has melted and begins to foam, swirl it around the edges of the pan, then pour in the beaten eggs. Increase the heat slightly and, using a wooden fork or a wooden spoon with a point, stir continuously backwards and forwards, getting right into the corners of the pan.
As soon as the eggs begin to solidify - after about 1 minute - and when
you have about 50 per cent solid and the rest still liquid, quickly add the
salmon and cream, then keep on stirring like mad until almost all the liquid
has gone, which will take 3-4 minutes. Then remove the pan from the heat
and continue stirring until the eggs become a soft, creamy mass. Taste to
check the seasoning and spoon into the toasted brioche buns. Top with a little
dill, replace the lids and serve immediately.
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