Salmon Scramble Flatbreads Food

SALMON SCRAMBLE FLATBREADS

Steps:

• To make the flatbreads, rub the oil into the flour using your fingers. Stir in 60ml warm water with a cutlery knife, then knead briefly on a lightly floured surface until the dough is smooth and elastic. Cut in half.
• Roll out each half of dough using a floured rolling pin until very thin (about 21cm in diameter). Heat a non-stick frying pan over a high heat, and cook one of the flatbreads for 1 min. Flip and cook on the other side for 30 seconds, pressing it down with a spatula until slightly browned in places and fairly dry without being crisp. Repeat with the second flatbread. Cover both with a tea towel and keep warm.
• Put the spinach in the pan and cook over a medium heat for 1-2 mins until wilted. Tip into a sieve over a bowl and press out the excess liquid using using the back of a spoon, then roughly chop.
• Beat the eggs with the dill and plenty of black pepper, then set aside. Rinse the pan and set over a medium heat. Add the capers, then the salmon and stir until the fish just starts to turn opaque at the edges. Pour in the egg mixture, and stir to scramble the eggs. When the salmon is almost cooked through and the egg is almost set, stir in the spinach to heat through. Serve on the warmed flatbreads with the extra dill scattered over and a good grinding of black pepper.

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.

BEST SCRAMBLED EGGS EVER

Steps:

• Whisk the eggs. Then, into a medium bowl, pass the eggs through a fine-mesh strainer. Add the half-and-half and whisk until smooth. Add the pepper and whisk until well combined.
• Heat a nonstick skillet on low heat and melt the butter. Pour the eggs into the skillet. Using a heat-resistant rubber spatula, stir the egg mixture over low heat to create soft, creamy curds. Continue to cook until soft and creamy, then sprinkle in the salmon. Cook until light and fluffy. Serve, garnished with chives. Serve with a toasted bagel.

SMOKED SALMON SCRAMBLE

Steps:

• Heat oil in a nonstick skillet over medium-high heat for 1 to 2 minutes.
• Add eggs and allow to set, 10 seconds.
• Sprinkle salmon, cream cheese, and chives over eggs.
• Scramble until just cooked, about 1 minute, being careful not to overcook. Season to taste with pepper, if desired.
• Serve hot.

SALMON FLATBREAD

Steps:

• Turn on broiler (or grill) to high.
• Brush tortilla on both sides with olive oil and season with salt and pepper. Broil or grill the tortilla for about 5 minutes, flipping occasionally, until the tortilla gets slightly golden and crispy.
• While the tortilla is cooking, mix sour cream, yogurt, cucumbers and dill to make a simple dill sauce. Add more dill to taste.
• Once the tortilla is finished cooking, remove it and spread the dill sauce all over one side. Layer Smoked Salmon on top followed by Tomato, Onions, and Capers.
• Finish with a squeeze of lemon juice, chopped chives, salt, and pepper to taste.

SALMON SCRAMBLE

Steps:

• In a bowl, beat eggs, milk salt and pepper. Stir in salmon, cheese and parsley. In a greased skillet, cook and stir gently over medium heat until eggs are set, about 3-5 minutes.