Tag Archives: smoked salmon

Smoked Salmon and Goat Cheese Frittata

More smoked salmon! Back when I sent Grant to the store to get smoked salmon, he was confronted with too many choices, so bought one of each. My point is we had a lot of smoked salmon to use – this easy recipe was a great way to do that.

I also had goat cheese left over, so I combined the two into a delicious frittata – I love the way eggs allow you to use up whatever is in your fridge! Most frittata recipes call for 12 eggs, but I only had 5 … so mine was thinner than normal – honestly, who cares? Let’s just call it healthier.

The combination of salmon, goat cheese and green onions (and chives!) was lovely and we enjoyed wide wedges served with juicy peach slices.

Smoked Salmon and Goat Cheese Frittata

Ingredients:

  • 5 eggs, beaten with 1/4 c. milk or cream
  • 4 oz. smoked salmon, pulled into pieces
  • 3-4 oz. fresh goat cheese, crumbled
  • 1 medium yellow onion, diced
  • 3 scallions, chopped
  • 1 T butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Fresh chopped chives, for garnish

Preheat oven to 350. Heat large nonstick, oven-proof skillet over medium. Add butter. When sizzling, add onions and cook until translucent, 5 min.

In large bowl (that you perhaps have your eggs and cream in), mix in salt, pepper, salmon, goat cheese, green onions. Pour mixture over onions. Place pan in oven and bake until puffed and cooked through – 40-50 min.

You can serve directly from the pan, or slide the whole thing out and cut on a cutting board. Sprinkle slices with chopped chives.

Enjoy, friends! xoxo

Smoked Salmon Eggs Benedict

I’m in the middle of a blog purge. Going through old blog posts and deleting the ones with bad pictures, or no pictures, and updating my favorites. Here lies the latter.

Smoked salmon eggs Benedict is a wonderfully decadent breakfast or brunch item that I try to enjoy once per year. Don’t even ask if I make my own Hollandaise sauce (I don’t).

It is an adaptation of a breakfast item I had all the time when I lived in Oregon, at The Victorian Cafe in Bend. This place is famous for its eggs Benedict, notably this beauty.

Smoked Salmon Eggs Benedict

Ingredients (for two):

  • 2 English muffins, split
  • 4 eggs
  • 4 oz. smoked salmon (the flaked kind, not the lox kind)
  • 1 package dried Hollandaise sauce, (you’ll need milk and butter for this)
  • 1/4 red onion sliced thin
  • 1 T capers, divided
  • Paprika, for garnish

Heat broiler for muffins and set large pan of water to boil on stove. When water heats to a rolling boil, add a dash of vinegar, if you have it, and reduce heat a bit. Drop in eggs one at a time and swirl water to keep whites together. Gently nudge eggs to keep them from sticking on the bottom. Cook until desired runnyness – I like mine very runny in the middle, about 5 min.

While the eggs cook, prepare the sauce according to package instructions (will take just a few minutes) and toast your muffins under the broiler.

When eggs are done, drain on paper towels and cover with foil to keep warm. Now, quickly assemble: On each muffin half, place a few slices of onion, then salmon, then egg. Next, pour the sauce all over it and then sprinkle a few capers on top. Finish with a dusting of paprika.

Deeeelish! The Hollandaise has a nice lemony kick to it, and the capers add a salty bite, along with the onion and smoky salmon. When you cut into the egg, the yolk will run out and swirl with the sauce in an oh-so happy way.

The English muffin is just there to soak up all the yummy juices.
Enjoy, friends! xoxo

Smoked-salmon blini with creme fraiche and dill

I used to hate smoked salmon, and now I’ve posted two smoked salmon recipes in a month. Chalking it up to brunch being such a large part of my life now that I live in The South – and smoked salmon just screams brunch.

Blini are like tiny, salty pancakes that offer a soft receptacle for fancy toppings, such as meat, cream and caviar. I made mine with slices of smoked salmon, a dollop of creme fraiche and a small sprig of dill. I’m not a huge dill fan, but its slight addition to the blini is nice – just don’t overdo it.

So delicious. The blini are made with buckwheat flour and regular flour, so they have an earthy taste. The creme fraiche is creamy and tangy, matching the smooth piquant fish.

Perfect party food because it is a perfect finger food, I give you…

Smoked Salmon Blini with Creme Fraiche and Dill

Ingredients:

  • 1/3 cup buckwheat flour
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 cup plus 2 tablespoons milk
  • 1 extra-large egg
  • 1/4 pound (1 stick) unsalted butter, clarified, divided (melt butter in saucepan and spoon off the white solids that rise to the top. Otherwise, butter will crackle on pan and spit grease at you!)
  • 1/2 pound smoked salmon, thinly sliced
  • 1/4 cup creme fraiche or sour cream
  • Fresh dill sprig, for garnish

Combine both flours, baking powder, and salt in a bowl.

In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. Set aside.

I made mine the day before, then chilled them. Before serving, place on baking sheet in single layer and heat gently in an oven at 200 degrees. Then, top with remaining ingredients.

To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

I was surprised how easy the blini were to make – they slide easily out of the pan after becoming lightly browned on each side.

These blini bites are colorful, fresh, festive and simply delicious. Perfect for brunch, or an after-work get-together or any other time you want to make something a little bit special.

Enjoy, friends! xoxo

Smoked salmon and apple carpaccio

My latest fave for brunch: a dish that tastes great and requires no actual cooking! From the cookbook of Giada de Laurentiis, this dish layers the smoky creaminess of salmon with the crisp tartness of green apple, the briney bite of capers and fruity essence of good extra-virgin olive oil. I crack a little black pepper over the top, too, for extra seasoning.

Giada makes hers with toast points, but I find that completely unnecessary.

Smoked salmon and apple carpaccio

Ingredients:

  • 8 oz. smoked salmon, sliced thin
  • 1 Granny Smith apple, cored and sliced thin, then kept in a bowl of lemon juice-water to prevent browning
  • 2 T capers, drained
  • EVOO
  • Cracked black pepper

Layer the salmon on a serving platter. Follow with apple slices and capers. Drizzle with olive oil and sprinkle with cracked pepper, to taste.

Serve!

I recently made this for a lovely brunch with a few of my girlfriends. It went perfectly with the other dishes, which included healthy chocolate-cherry scones, fruit salad, mimosas, cinnamon rolls, spicy ham-and-cheese potatoes au gratin…

And this wonderful bacon, leek and Gruyere quiche:

I loaded up a heavy plate and took more home – I love a party where you get a doggie bag!

Enjoy your next brunch, friends! xoxo