Scrambled Eggs with Potato Latkes and Smoked Salmon Curls
Crisp potato pancakes, soft scrambled eggs and salmon – what could be better? Serve with crème fraîche or sour cream and a sprinkle of fresh dill.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 410 |
| pro | 19 g |
| total fat | 28 g |
| sat. fat | 6 g |
| carb | 21 g |
| fibre | 2 g |
| chol | 407 mg |
| sodium | 662 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 16% |
| vit A | 18% |
| vit C | 25% |
| folate | 32% |
-
16 eggs, lightly beaten
1/4 cup (50 mL) water
3 green onions, thinly sliced
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) butter
1 pkg (150 g) sliced wild smoked salmon
Potato Latkes:
6 russet potatoes (about 2 lb/1 kg)
1 onion, cut into wedges
1 egg, lightly beaten
2 tbsp (25 mL) all-purpose flour
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
Vegetable oil for frying
Preparation:
Potato Latkes: Peel potatoes. By hand or in food processor and using shredder blade, alternately shred potatoes and onion wedges to make 6 cups (1.5 L). Transfer to colander. With hands, squeeze out as much liquid as possible and discard liquid. Transfer mixture to large bowl. Add egg, flour, salt and pepper; toss to mix.
In large skillet, heat œ inch (5 mm) oil over medium-high heat until hot but not smoking. Scoop batter by 1/4 cupfuls (50 mL) into pan, flattening to 1/2-inch (1 cm) thickness and leaving 1 inch (2.5 cm) among latkes. Fry, turning once, until browned and crisp around edges, 6 minutes.
Drain on paper towel-lined baking sheets. Remove any cooked bits after each batch and heat more oil as necessary. (Make-ahead: Let cool. Cover lightly and refrigerate for up to 24 hours. Remove paper towels and reheat in 450°F/230°C oven for 5 minutes.)
In bowl, whisk together eggs, water, green onions, salt and pepper. In large nonstick skillet, melt butter over medium heat; pour in eggs and cook, stirring with spatula to form large soft curds, for about 3 minutes or until thickened and moist but no visible liquid remains. Serve with latkes and curls of smoked salmon.
In large skillet, heat œ inch (5 mm) oil over medium-high heat until hot but not smoking. Scoop batter by 1/4 cupfuls (50 mL) into pan, flattening to 1/2-inch (1 cm) thickness and leaving 1 inch (2.5 cm) among latkes. Fry, turning once, until browned and crisp around edges, 6 minutes.
Drain on paper towel-lined baking sheets. Remove any cooked bits after each batch and heat more oil as necessary. (Make-ahead: Let cool. Cover lightly and refrigerate for up to 24 hours. Remove paper towels and reheat in 450°F/230°C oven for 5 minutes.)
In bowl, whisk together eggs, water, green onions, salt and pepper. In large nonstick skillet, melt butter over medium heat; pour in eggs and cook, stirring with spatula to form large soft curds, for about 3 minutes or until thickened and moist but no visible liquid remains. Serve with latkes and curls of smoked salmon.
Source
Canadian Living Magazine: December 2007
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