Smoked Salmon Scrambled Eggs Over Asiago Potato Pancakes Recipes

CREAMY SMOKED-SALMON SCRAMBLED EGGS OVER ASIAGO POTATO PANCAKES

Steps:

• PREPARE POTATO PANCAKES:.
• Peel and coarsely grate the potatoes.
• Whisk together eggs, shallots, Asiago cheese, sliced green onions, flour, salt, pepper &, baking soda together.
• Stir in potatoes, mixing thoroughly but GENTLY.
• Heat 2 tablespoons olive oil in a nonstick skillet over medium heat.
• Spoon potato mixture into skillet.
• Forming pancakes about 3 inches in diameter.
• Cook 3-4 minutes, turning once, until golden brown.
• Repeat with remaining potato mixture, adding oil as necessary; keep warm.
• PREPARE SMOKED-SALMON SCRAMBLED EGGS:.
• Prepare pancakes, cover, and keep warm.
• Whisk together eggs, cream, and 3 tablespoons chives.
• Heat oil in a nonstick skillet over medium heat.
• Cook eggs, stirring with a spatula, until they hold together but are still SOFT!
• Add cream cheese so that it melts into the eggs, to make them creamier.
• Add smoked salmon, and continue cooking 1 minute, until the eggs are cooked but still moist, DON'T OVERCOOK!
• Arrange 3 pancakes each on 4 individual serving plates.
• Spoon the eggs on top.
• Combine shallots and creme fraiche, and dollop on eggs.
• Sprinkle with remaining chives and pepper.
• ENJOY!

SMOKED SALMON PANCAKES

Steps:

• Combine sifted flour with baking soda and baking powder. In a separate bowl, lightly beat egg and add milk. Make a well in the centre of the flour mixture and pour in egg and milk. Stir with a whisk until smooth and thick.
• Spoon a tablespoon of mixture into a lightly greased, non-stick frying pan. Cook over a medium heat for 3 minutes, until bubbles appear on the surface. Turn and cook for 1 minute. Repeat with remaining batter and set aside to cool completely.
• Combine sour cream, mustard and horseradish. Stir in chives and season with pepper. Spoon onto cooled pancakes and top with slices of smoked salmon. Garnish with extra chives and serve.

POTATO PANCAKES WITH SMOKED SALMON

Steps:

• Prepare potato pancake mix according to box instructions. Add parsley, salt and pepper, to taste. Heat 2 tablespoons oil in a shallow non-stick pan. When oil is hot, spoon 1/2 potato mixture into pan and shape into large round pancake. Brown on both sides, making sure it gets crispy and golden brown, about 5 minutes on each side. Remove from pan and place on a paper towel to dry. When slightly cooled, spread sour cream on top, sprinkle red onion and lay the smoked salmon nicely on top. Garnish with dill and slice into 8 pieces (like a pizza).

SCRAMBLED EGGS WITH SMOKED SALMON

Steps:

• Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
• Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
• 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.