Smoked Salmon Scramble With Feta Recipes

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.

SMOKED SALMON SCRAMBLE WITH FETA

Steps:

• Melt half the butter in a non-stick skillet; add the green onions, red bell pepper and artichoke hearts, stirring until onions are wilted.
• Add the smoked salmon and continue to stir until heated through.
• Remove salmon mixture to a small dish and keep warm while preparing the eggs.
• In a medium bowl beat the eggs or egg substitute with the yogurt and basil adding salt and pepper to taste.
• Wipe the skillet with a paper towel and over medium heat, melt the remaining butter and pour the beaten eggs into skillet.
• As the eggs began to set and curds develop, pull to the center of the pan. Repeat until eggs are almost set.
• Gently stir in the salmon mixture, crumble feta cheese on top and gently stir once of twice to distribute evenly.
• Serve and enjoy.

SMOKED-SALMON SCRAMBLE

Steps:

• Make Creamy Scramble: Heat 1 tablespoon butter in a nonstick skillet over medium-high heat. Add 2 beaten eggs, 2 tablespoons cream cheese, 2 teaspoons chopped chives, and salt and pepper. Whisk until just set. Serve on toasted whole-grain bread with smoked salmon.

SCRAMBLED EGGS WITH SMOKED SALMON, ASPARAGUS AND FETA CHEESE

Steps:

• Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.
• Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds.
• Remove from the heat when the eggs are still creamy and soft and then fold in the smoked salmon and feta cheese.

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.