SALMON AND EGGS RECIPE RECIPES

EGGS BENEDICT WITH SALMON RECIPE | ALLRECIPES

Eggs Benedict with Salmon Recipe | Allrecipes image

Smoked salmon and rye bread add a new twist to the traditional eggs Benedict. Sauce can be set aside at room temp for up to one hour. When ready to serve, reheat gently in double boiler.

Provided by dakota kelly

Categories Breakfast Sandwiches

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

¾ cup plain low-fat yogurt
2 teaspoons lemon juice
3 egg yolks
½ teaspoon prepared Dijon-style mustard
¼ teaspoon salt
¼ teaspoon white sugar
1 pinch ground black pepper
1 dash hot pepper sauce
8 eggs
8 slices rye bread
8 ounces smoked salmon, cut into thin slices
1 tablespoon chopped fresh parsley, for garnish
1 teaspoon capers, for garnish

Steps:

To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

Nutrition Facts : Calories 223.2 calories, CarbohydrateContent 18.1 g, CholesterolContent 270.7 mg, FatContent 9.3 g, FiberContent 1.9 g, ProteinContent 16.4 g, SaturatedFatContent 2.8 g, SodiumContent 617.3 mg, SugarContent 3.4 g

SMOKED SALMON DEVILED EGGS RECIPE | INA GARTEN | FOOD NET…

Smoked Salmon Deviled Eggs Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield makes 16 appetizers

Number Of Ingredients 10

Ingredients

8 extra-large eggs
1/2 cup sour cream
2 ounces cream cheese, at room temperature
2 tablespoons good mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives, plus extra for garnish
4 ounces good smoked salmon, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces salmon roe

Steps:

Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

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SCRAMBLED EGGS WITH SMOKED SALMON RECIPE | RACHAEL RAY ...

From foodnetwork.com
Reviews 4.7
Total Time 16 minutes
Category main-dish

Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

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SMOKED SALMON, EGGS & SOURDOUGH | JAMIE OLIVER RECIP…

A classic breakfast treat sure to get you a smile – smoked salmon and silky scrambled eggs.
From jamieoliver.com
Total Time 10 minutes
Cuisine british
Calories 547 calories per serving

1. Put the bread on to toast.
2. Melt the butter in a small saucepan over a moderate heat until it’s foaming.
3. Whisk the eggs in a bowl and add to the saucepan. Stir the eggs continuously with something flexible like a spatula to get right into the corners, and cook until little pieces of cooked egg are surrounded by soft, smooth and still quite runny egg. The egg will continue to cook even when the heat is turned off, so undercook them slightly and leave them in the pan while you butter your toast.
4. Season the eggs with sea salt and freshly ground black pepper to taste and pour over the toast.
5. Quarter the lemon, then drape the salmon over the eggs and serve it with the lemon wedges. Add plenty of black pepper and serve immediately.

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EGGS BENEDICT WITH SMOKED SALMON & CHIVES RECIPE | BBC ...

Get your poaching technique honed and serve up this brunch classic – it's easily-doubled to feed a family or crowd
From bbcgoodfood.com
Total Time 35 minutes
Category Breakfast
Cuisine British
Calories 564 calories per serving

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.

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PEA & SALMON FISHCAKE RECIPE | JAMIE OLIVER RECIPES

A simple and really tasty fishcake recipe that's easy for the kids to help out with. This is recipe is just as delicious made with tinned tuna, or you could swap the regular potatoes for a few sweet potatoes. Have fun!
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 383 calories per serving

1. Half-fill a large saucepan with cold water and add a tiny pinch of salt.
2. Place on a high heat and bring to the boil. Meanwhile…
3. If using fresh peas, pod them into a bowl, then leave to one side.
4. Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.
5. Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile…
6. Finely chop the chives and add them to a mixing bowl.
7. Drain the salmon in a sieve over the sink .
8. Add the salmon to the bowl, using a fork to flake it into small chunks.
9. Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely. Meanwhile…
10. Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour.
11. Crack in the egg and season with a tiny pinch of pepper.
12. Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well.
13. Add the mash to the bowl, then mix together until really well combined.
14. Sprinkle a little flour over a clean work surface and onto a large plate.
15. Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.
16. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
17. Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.
18. Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice.
19. Cut the zested lemon into wedges.
20. Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over.

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A quick, delicious and nutritious way of serving up canned salmon. You can enjoy this with or without the dressing, in a hamburger bun, or with a salad.
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Reviews 4.5
Total Time 20 minutes
Category Salmon Recipes
Calories 208.6 calories per serving

In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.

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FRESH SALMON OMELET RECIPE: HOW TO MAKE IT

Our family raised chickens, making my mother naturally creative with eggs. Since dad didn't care for eggs alone but did like fish, she often mixed eggs with salmon. I still prepare this wholesome omelet today.
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Breakfast, Brunch
Calories per serving

Remove the skin and bones from the salmon; cut into 1/2-in. chunks. In a 10-in. skillet, saute the salmon, onion and green pepper in 1 tablespoon butter. Remove and set aside., In a small bowl, beat eggs. Melt remaining butter in same skillet over medium heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. , When the eggs are set, spoon salmon mixture over one side, then sprinkle with cheese and pepper; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until the cheese is melted., If desired, make a tomato rose. With a small sharp knife, peel the skin in a thin continuous strip, starting from the base of the tomato. Roll up tightly, skin side out, from the stem end. Tuck end of strip under rose and place on omelet. From green pepper, cut two leaves. Arrange on each side of tomato rose.

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Meet the Cook: This recipe came to me from my mother - it's the kind you request after just one bite! Unlike some quiches, it's also hearty enough that it appeals equally to both woman and men. Cooking is something that I've always liked. I pore over cookbooks the way other people read novels! In addition, I collect antique kitchen utensils. My husband and I have one son, 12. -Deanna Baldwin, Bermuda Dunes, California
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Reviews 4.4
Total Time 01 hours 10 minutes
Category Breakfast, Brunch, Dinner
Calories 448 calories per serving

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SHEET PAN EGGS WITH SMOKED SALMON & CREAM CHEESE - PUREWOW

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From purewow.com
Reviews 2.8
Total Time 32 minutes
Calories 134 calories per serving

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