Smoked Salmon And Leek Scramble With Meyer Lemon Crème Fraîche Recipes

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CREAMED SMOKED SALMON AND LEEKS



Creamed Smoked Salmon and Leeks image

Categories     Dairy     Fish     Appetizer     Sauté     Cocktail Party     Wheat/Gluten-Free     Salmon     Leek     Spring     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

3 tablespoons butter
4 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced crosswise (about 6 cups)
1/2 cup plus 2 tablespoons whipping cream
6 ounces thinly sliced smoked salmon, cut into 1/2-inch pieces
3 tablespoons chopped chives

Steps:

  • Melt butter in large nonstick skillet over medium-low heat. Add leeks; sauté until tender but not brown, about 10 minutes. Add 1/2 cup cream to skillet; cook over very low heat until almost all of liquid is absorbed, stirring occasionally, about 10 minutes. Remove from heat and cool.
  • Preheat broiler. Butter medium broilerproof dish. Stir salmon into leek mixture. Transfer mixture to prepared dish. Pour 2 tablespoons cream over leek mixture. Broil until top is golden brown, watching closely to avoid burning, about 2 minutes. Sprinkle with chives.

SMOKED SALMON AND LEEK SCRAMBLE WITH MEYER LEMON CRèME FRAîCHE



Smoked Salmon and Leek Scramble with Meyer Lemon Crème Fraîche image

Provided by Cat Cora

Categories     Milk/Cream     Citrus     Egg     Breakfast     Brunch     Sauté     Quick & Easy     Salmon     Leek     Sour Cream     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

1 cup crème fraîche or sour cream
2 teaspoons grated Meyer lemon peel or regular lemon peel
1/2 teaspoon salt
12 large eggs
3/4 cup heavy whipping cream
1 teaspoon salt
2 tablespoons olive oil
2 1/4 cups thinly sliced leeks (about 1 1/2 leeks)
1 tablespoon olive oil
12 slices smoked salmon (about 8 ounces)
1 tablespoon finely chopped fresh chives

Steps:

  • Whisk together crème fraîche or sour cream, lemon peel, and 1/2 teaspoon salt in small bowl. Refrigerate until ready to use, up to 4 days ahead.
  • Whisk together eggs, heavy whipping cream, and 1 teaspoon salt in large bowl. Refrigerate until ready to use, up to 2 hours ahead.
  • Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add leeks and sauté covered until soft, stirring occasionally, about 10 minutes. Add 1 tablespoon olive oil to same skillet. Increase heat to medium-high. Pour egg mixture into pan. Cook until light and fluffy, stirring constantly with a rubber spatula, about 8 minutes. Spoon eggs onto warm serving platter. Top with Meyer lemon crème fraîche, smoked salmon, and chives
  • Serve remaining Meyer lemon crème fraîche alongside.

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