Tassal Salmon Breakfast Recipes

Tassal Salmon Breakfast Recipes

Baked Eggs with Smoked Salmon, Dill, Buttered Leek

Ingredients
220g Tassal Smoked Salmon slices, torn into 2cm pieces
4 eggs
80g unsalted butter
1 leek, chopped, washed
4 Tbsp creme fraiche
2 tsp finely chopped fresh dill
Squeeze of lemon juice
Handful fresh chives, snipped,for garnish
Salt & white pepper, to taste

Method
Pre-heat oven at 180C. Lightly butter 4 ramekins (cup capacity each). Set them in a baking dish. Saute the leek in butter over a low heat until tender, allow to cool. In a small bowl, whisk the creme fraiche with the dill and lemon juice. Divide the smoked salmon and leek among the ramekins, spoon in creme fraiche mixture over smoked salmon and leek; crack an egg into dish. Pour about 5cm boiling water around the ramekins, cover ramekins with foil. Bake in the centre of the oven for 16-20 mins, depending on how runny you like your yolks. Sprinkle with chives. Serve with crusty bread or toast.


Salmon Bagel with Scrambled Eggs

Ingredients
100g Tassal Smoked Salmon slices
6 eggs
50ml thickened cream
2 bagels, sliced & toasted

20g butter
2 Tbsp chives, finely chopped
2 Tbsp parsley, finely chopped

Method
Remove smoked salmon from packet and peel away slices. Use a fork to gently whisk egg and cream. Toast bagel under grill for 2 mins or until toasted. Melt butter in a medium size pan until foaming. Add egg mixture and stir gently; when of the egg mixture is cooked and take off the heat. Spoon eggs on top of bagel, top with slices of smoked salmon and sprinkle chives and parsley.