Nutrition key to sound health
Set the grill to high.To cook, whisk the eggs with the chives, basil and seasoning. Heat a non-stick pan with the olive oil. Pour in the egg mixture, stir for a moment or two, allowing the liquid egg to flow on to the base of the pan. Scatter on the cream cheese and continue cooking until the egg is almost set but still moist on top, add the smoked salmon pieces, press on salmon lightly. Place the pan under the hot grill to finish cooking 1-2 minutes. Cool 5 minutes, and then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm. Garnish with red onion slices.
http://www.bordbia.ie/consumer/recipes/eggs/pages/smokedsalmonfrittata.aspx
Brunch… just add potatoes! Try this delicious potato pancake with smashed avocado and smoked salmon, these Mexican-style huevos rancheros and this potato rosti with asparagus and poached egg all from http://www.potato.ie.
Smoked Salmon Mousse with Cucumber Jelly & Lemon Froth By Kevin Dundon
1. To prepare the smoked salmon, place on a chopping board and remove the skin, then slice into 2 inch slices, and set aside.
2. Place the gelatine leave in 100mls cold water and allow to dissolve.
3. Pour the fish stock and pernod into a heavy based pan and bring to the boil, add the smoked salmon and reduce the heat allowing to simmer for 5 – 8 minutes to infuse. Using a hand blender blitz until a creamy consistency has been achieved, add the softened butter. Remove the gelatine from the water, and discard the water retaining the softened gelatine leaves. Add the gelatine to the smoke salmon mixture whilst still warm and stir well to combine all the ingredients. Pass the mixture through a fine sieve and allow to cool slightly.
4. Stir in the whipped cream and season to flavour.
5. Place the smoke salmon mixture into a piping bag and pipe into the small jars or ramekins.
6. Place the cucumber in a blender and remove the pulp onto a clean muslin cloth draped over a bowl. Squeeze the pulp to extract the juice from the cucumber and pour the juice from the bowl into a small pan and bring to the boil. Add the remaining ingredients and allow to boil for 2 – 3 minutes, set aside to cool. When cooled pour a thin layer over the salmon mousse mixture.
Make equal-sized mounds of lettuce on four starter plate. Drape two smoked salmon slices over each mound. Blend or liquidise together the spinach, oil, vinegar and lemon juice. Season with salt and black pepper.
Warm each plate of smoked salmon in the hot oven for a minute. Pour dressing over and around the salmon mounds and serve.
Gerry Galvin
Drimcong House Restaurant,
Moycullen, Co. Galway
http://www.bordbia.ie/consumer/recipes/Pages/WarmSmokedSalmonwithSpinachDressing.aspx
Mix the potato, flour, eggs, scallions, salt, pepper, nutmeg and half the butter. Mix well together and shape into 12 small potato cakes. Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side. The cakes can be served immediately or kept overnight in the fridge. 15 minutes before serving reheat in a hot oven.
Put both the mashed and grated potatoes in a bowl. Sprinkle over the flour and seasoning and mix until evenly combined. Add the milk, little by little, until you have a dropping consistency.
Heat a little oil in a non-stick frying pan over a medium heat. Add a knob of butter. When the butter begins to foam, spoon a tablespoon of the mixture into the frying pan. Cook for a couple of minutes on each side until golden brown. Depending on the size of the pan you can cook two or three at the same time.
Remove from the pan and keep warm while you finish cooking the pancakes. Serve with sliced smoked salmon and a spoon of soured cream.
Have a breakfast of kings with Buckwheat Crêpes with Smoked Salmon and Avocado http://ow.ly/gLbO303aMLX
Mix the potatoes, flour, eggs, scallions, salt, pepper, nutmeg and half the butter. Mix well together and shape into 12 small potato cakes. Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side. The cakes can be served immediately or kept overnight in the fridge.
15 minutes before serving reheat in a hot oven.
Mix the yoghurt, dill and seasoning. Place a slice of smoked salmon on each potato cake and top with the yogurt mixture.
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