Smoked Salmon Scambled Egg Tart

Somon'lu kahvaltilar bitmiyor.  Asagida Somon Kulubu kurucularindan sevgili Dilstan Shipman'in bir tarifi var. Dilistan'in diger tariflerini de http://www.hobisef.com'dan takip edebilirsiniz.

Ingredients

350g Puff pastry or ready-made puff pastry

40g butter, diced

6 large or 8 medium free-range eggs

4 tablespoons cream

4 tablespoons milk

150g sliced smoked salmon

Sea salt and freshly ground black pepper

Preparation

1. First, make the tartlet cases. Cut the pastry into four, then roll out each portion thinly to a round and use to line four 10cm tartlet tins with removable bases.

2. Bring the pastry high up the sides, so it protrudes about 1cm above the rim. Prick the bases with a fork.

3. Then carefully stack the pastry-lined tins, one on top of the other-this helps keeps the pastry thin and crisp as it cooks.

4. Line the exposed top tartlet with foil and baking beans. Leave the stack of tart cases to rest in the fridge for 15 minutes.

5. Preheat the oven to 200°C, Place the tartlet cases, still in a stack, on a heavy baking sheet and bake for about 15 minutes until golden brown.

6. Remove the foil and baking beans, and carefully separate the tartlet tins. Trim the pastry edges level with the rim of the tins, using a sharp knife. Return to the oven for 3-5 minutes to crisp the pastry..

7. When ready to serve, make the scrambled eggs. Put the butter into a wide, shallow pan over a low heat. As it begins to melt, add the eggs and whisk vigorously with a balloon whisk as they start to heat.

8. When the eggs begin to scramble, pour in the cream and milk. Immediately remove from the heat, season and stir gently with a fork until creamy.

9. Line the sides of the tartlet cases with the smoked salmon, so it extends high above the rims.

10. Place on warmed serving plates and fill with the warm scrambled eggs., simply top with a few smoked salmon strips and snipped chives. Serve immediately.

Apple and salmon

Continuing new exploration of new combinations with smoked salmon.   Before the recipes, I wanted to note here that I think the best base for smoked salmon is Etimek.  I have tried different breads, crackers, Wasa, etc.  But good old Etimek is I think the perfect choice.  What makes it perfect are several reasons:  1.  It doesn't have a taste, which allows you to cherish your own toppings, size, color, ease of finding, and price.

Here are the apple combinations:  One of the flavor combinations that I really enjoyed is apple and salmon. Here are two varieties which I highly recommend. They are very similar and use the same ingredients in different ways:

Spread some cream cheese on an Etimek (or a ready made toasted bread). Place a slice ring of red onion and a thin slice of apple and top with shredded turnip. Season with freshly ground black pepper.
Alternatively, spread some cream cheese on a toast (whole grain with sunflower seeds in the picture). Place a piece of smoked salmon and top it with a thin slice of apple. Decorate with chopped red onion, tomatoes, dill and scallions. Season with freshly ground black pepper! Enjoy!

Smoked Salmon Pan Pizza with Goat Cheese

OK. It's not a real pizza. But it will make do and you will surely enjoy the combination of goat cheese and smoked salmon.

This is part of my efforts to try new variations on smoked salmon. I wanted to make something that was warm but I didn't want to cook the salmon. So here is what I came up with:

• Heat a large pan and add 1 tbsp olive oil. Cook both sides of the tortiall until crisp.
• Place a few thin slices of goat cheese
• Sprinkle chopped green onions and tomatoes
• Sprinkle some oregano to your taste (goes very well with goat cheese)
• Then remove from the pan after the cheese is warmed or slightly melted
• Top with pieces of smoked salmon
• Season with fresh black pepper and enjoy!

Çırpılmış Yumurtalı Somon Füme Kahvaltısı

Pazar sabahi keyfi. Kim demis somon fume ile yumurta gitmez. Iskoc'lar yuzyillardir keyfini cikariyorlar. Siz de denyin :)

2 kişi için

Tavayı orta ateşte ısıtın. Diğer taraftan iki dilim ekmek kızartın.

Tercihinize göre 1 tatlı kasığı tereyağı veya Ayçiçek yağını kızıncaya kadar ısıtın. Daha sonra iki veya üç yumurtayı kırıp çırpın. Eğer yumurtanızı biraz daha yumuşak seviyorsanız her yumurta için 1 çorba kasığı süt ekleyin. Dikkat, yumurtaları fazla pişirmeyin! Yumurta ateşten aldıktan sonra da kendi ısısında pişmeye devam edecektir.

Yumurtalar piştikten sonra içine damak tadınıza göre tuz ve karabiber karıştırın. Kızarmış ekmeklerin üzerine eşit olarak bölüştürün. Yumurtaların üzerine birer dilim veya arzunuza göre somon koyun.

Üzerlerine ince kıyılmış yeşil soğan veya varsa frenk soğanı ile süsleyip afiyetle tadını çıkarın