Tag Archive for smoked-salmon at singleGuyChef

Tag Archive for 'smoked-salmon'

Aug

Potato Pancakes with Smoked Salmon and Scrambled Eggs

By singleguychef 3 Comments

Categories: General and Recipes Tags: breakfast, General, Potato Pancakes, Recipes, Scrambled Eggs, Smoked salmon.

Some of you have been wondering where I’ve been. No…I’ve not joined Cirque de Soleil nor have been killed at the Ninja Warrior tryouts. I have been busy with “life.” You see, I’ve got a test in Kung Fu coming up in a month or so and have been training heavily for that. Familiar with the “300” workout? That’s me, 4 days a week. Along with the number of hours at the dojo, there’s not really been time to post or really cook, so the next series of postings are pretty much quick and easy fixes.

Thanks to those who emailed and inquired about my whereabouts.

Serves: 2

Ingredients

For Potato Pancakes
1 large Idaho potato
Sea salt and freshly ground black pepper
Extra virgin olive oil

For Scrambled Eggs
4 eggs
1 TBs of crème fraîche
Sea salt and freshly ground black pepper

For Salmon
2-4 slices of smoked salmon
creme fraiche for topping
1 TBs. of capers
1 tsp. of finely diced red onion
1 tsp. of finely chopped chives

Preparation

For the potatoes

1. Peel the potatoes and steamed them for about 15 minutes and let cool.
2. Shred the potato with the large holes of a box grater.
3. Season with sea salt and freshly ground black pepper.
4. Heat a large skillet with 2 TBs. of olive oil over medium heat. Place 2 potato cakes and cook until brown on both sides. Approximately 5-7 minutes per side.
5. Remove from skillet and drain on paper towels.

For the Scrambled Eggs
1. Whisk the eggs and crème fraîche together into a glass bowl and season with sea salt and freshly ground black pepper.
2. Heat a medium non-stick skillet and scramble eggs using a folding technique with a spatula. Be careful not to overcook and dry the eggs out.

Plating

1. Place a potato pancake on a plate.
2. Fold a piece of the smoked salmon onto the plate. Try to get a Rose shape.
3. Spoon some of the scrambled eggs on top of the smoked salmon.
4. Sprinkle the plate with the capers, red onions and chives.

If you enjoyed this post, make sure you subscribe to my RSS feed!. Rather get email notification?

Jul

Smoked salmon parcel of Meditaranean style Israeli couscous and chive oil

By singleguychef 9 Comments

Categories: General and Recipes Tags: chive oil, General, Israeli couscous, Meditaranean, Recipes, Smoked salmon.

A great dish that be served as an elegant appetizer, or as part of a main course accompanied with a simple mixed green salad tossed with a lemon caper vinaigrette.

Serves: 6-8, depending on parcel size. Plenty of couscous for some great leftovers.

Ingredients

For Salmon:
1/2 lb of smoked salmon, choose the center pieces as they make for better parcels

For couscous:
2 teaspoons olive oil
2 1/4 cups pearl (Israeli) couscous
1 3/4 cups reduced-sodium chicken broth
1 cup water
1/4 teaspoon salt
1/4 cup extra virgin olive oil
1 large garlic clove, minced
1/2 cup finely chopped fresh mint leaves
2 cups of coarsely chopped baby arugula
2 cups vine-ripened cherry tomatoes, halved
1/4 pound feta, crumbled (about 1 cup)
capers for garnishing

For chive oil:
1 cup of chopped chives
1 cup of extra virgin olive oil
1 garlic glove
sea salt and freshly ground pepper

Preparation

For the chive oil:
1. Place chopped chives and garlic into food processor and process til finely chopped.
2. Stream in olive oil
3. Season with sea salt and freshly ground black pepper.
4. Strain mixture into a glass bowl. Give about 30 minutes to drain.
5. Discard solids.

For the couscous:

1. Heat 2 teaspoons olive oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes.
2. Add broth, water and salt and bring to a simmer, covered, until liquid is absorbed, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes.
3. Place couscous into a large glass bowl, stir to cool it down. Add 2-3 TBs. of the chive oil. Season with sea salt and freshly ground black pepper.
4. Add the garlic, mint, baby arugula and tomatoes.
5. Add the 1/2 cup of olive oil.
6. Add the crumbled feta.
7. Season with sea salt and freshly ground black pepper to taste.

If you enjoyed this post, make sure you subscribe to my RSS feed!. Rather get email notification?

July 2008
M	T	W	T	F	S	S
« May
	1	2	3	4	5	6
7	8	9	10	11	12	13
14	15	16	17	18	19	20
21	22	23	24	25	26	27
28	29	30	31

July 2008

« May

Latest Comments

P. Arnold: Just a small correction. Aleppo pepper comes from the Syrian city of Aleppo. If the packaging says...
Chef Erik: Looks wonderful! I love the first plating the most. Working with sea beans is a lot of fun. Most people...
Kristi: your cooking skills were once again the subj of conversation at the dog park… a legacy has to start...
Kid in the kitchen: Those ceramic knives are great, but the edge chips if you use it too much. My favorite knife is...
Kitchen Cutlery: Knife Guy…I agree! You just can’t beat a Santoku! You don’t necessarily need to...

Recent Trackbacks:

Olga: Olga...
InterWined — Where Life & Wine Intertwine: Scallops Wrapped with Serrano Ham with Paprika Vinaigrette
Health Foods Blog: Food Porn: Thai Tofu
singleGuyChef: Thai tofu, grilled mango, zuchinni and seaweed salad stack
singleGuyChef: Roshambo Petite Syrah 2001