Smoked Salmon, Scrambled Eggs and Potato Rösti

The breakfast of (European) kings. They were selling smoked salmon at half price in Sainsbury's this week, so I allowed myself a little treat for breakfast this morning. I didn't want to use my Healthy Extra B for bread to go with this, so I decided to make some potato rösti instead. 

 

* I normally add a handful of chopped spring onion tops to my scrambled eggs, but today I didn't have any. I did, however, have some leeks and I did the same thing with the green tops of those and it worked out well.

Serves 2

Syn free on Extra Easy

2 potatoes, peeled and finely grated

1 tsp cumin seeds

4 eggs

spring onion tops (just the green bits), finely chopped*
smoked salmon
tomatoes for grilling, halved

lemon wedges to serve

Mix the grated potato with the cumin seeds and place in four well greased Yorkshire pudding tins. Place on the bottom shelf of the oven and cook at 210°C for 15-20 minutes until golden. 

 

For the last few minutes of the rösti cooking time, place the tomatoes on the top shelf.

Meanwhile scramble the eggs to your liking, using the spring onion tops, chives or even leek tops as I did.

Serve with lemon wedges and plenty of freshly ground black pepper.

Enjoy!

Ginger Salmon with Sweet Peppers

I'm not going to offer an exact recipe for this, as you can vary the amount of ginger to suit your taste. We both love ginger with a passion, so I used a knob about the size of my fist. If you don't like your food too spicy, you would probably be happier with a piece the size of your thumb. You will also want to adjust the amount of sweetener and soy sauce according to how much ginger you use. Husband graded my version a 7-8 on the hotness scale (out of 10). 

 

Serves 2

Syn Free on Extra Easy

2 salmon fillets

knob of ginger

sweetener to taste (I used ca 1 tbsp)

light soy sauce (again I used ca 1 tbsp)

1 each of red, green and yellow pepper

1 red onion

small handful of coriander leaves, chopped

Peel the ginger and whizz through a spice grinder. Alternatively you can finely grate it. Mix with the sweetener and soy sauce and use some of it to top the salmon steaks. Chop the peppers and onion and sauté in Fry Light until beginning to soften. Meanwhile grill the salmon for 7-10 minutes until cooked through. Add the rest of the ginger to the vegetables and stir well. Simmer for a couple of minutes, then stir in the coriander leaves and serve, topped with the salmon fillets. 

 

Smoked Salmon with Jewelled Scrambled Eggs

I often find it difficult to ensure that I get my one-third superfree in with my breakfast, so I am always trying to think of ways to add extra fruit and vegetables to the first meal of the day. Adding the tomatoes and spring onions to the scrambled eggs helps me out this time. Husband is not keen on smoked salmon, so I served it with Parma ham for him. You can also have bacon with it of course.

Serves 2

Syn Free on Extra Easy

4 eggs

4 smallish tomatoes, de-seeded and finely chopped

4 spring onions, finely chopped

200g smoked salmon

a few dill sprigs

lemon to serve

Arrange the salmon on the plate. I always like to take my smoked salmon out of the fridge half an hour before serving, as it has so much more flavour when it is not so cold. Mix the eggs well together with a fork and add the spring onions, tomatoes and chopped dill. Scramble in a pan with a little Fry Light until just set. Sprinkle a little freshly ground black pepper over and serve with half a lemon each for squeezing. 

 

Potato Pancakes with Smoked Salmon

This would be easily as nice for breakfast as it would be for a starter. I served it as part of a finger buffet. 

 

Makes 12-14

Syn Free on Extra Easy

2 medium sized potatoes, peeled

1 tsp cumin seeds

1 tsp celery salt

salt and pepper to taste

2 small tub fromage frais

125g smoked salmon

Peel and finely grate the potatoes. Squeeze out some of the liquid using your hands before mixing it with the cumin seeds, celery, salt and pepper.

Heat a little Fry Light in a frying pan until hot, then drop the potato mix in the pan using two spoons, a spoonful at a time. Smooth out and push down, making each patty as circular as possible, about two inches in diameter. Cook for a few minutes on each side until cooked through and nicely browned. 

 

Place the pancakes on a plate and top each with a sliver of smoked salmon, a teaspoon of fromage frais and a twig of dill. 

 

 

Salmon with Creamed Cabbage

As I was planning my meals for the week yesterday, I went through the fridge and made a note of the leftovers that needed using up and planning accordingly around what was available. Hence this salmon dish was born, and very nice it was too.

Serves 2

Syn Free on Extra Easy

¼ small white cabbage

2 onions

tub quark

stock cube or bouillon powder

a little sweetener to taste

1 or 2 cooked salmon fillets, flaked

soy sauce

sambal oelek or lazy chilli

sweetener

Thinly slice the cabbage and onion – I used a mandolin set to the thinnest slicer – and sauté in a little Fry Light until soft. Turn the heat right down and add the quark, bouillon powder, sweetener and a little water to get a nice creamy consistency. Do not let it boil.

Heat the soy sauce, sambal oelek and sweetener in a pan over a low heat and add the salmon, stirring gently to coat and heat but making sue it doesn't break up.

Place the cabbage on a plate and top with the salmon. 

Salmon, Feta and Lentil Salad

Serves 2

Syn Free in Extra Easy providing you use the cheese and olive oil as your Healthy Extras

150g puy lentils

80g pomegranate seeds

80g baby leaf spinach

50g radishes, sliced

80g baby plum tomatoes, halved

½ pack flat leaf parsley, finely chopped

100g feta cheese, chopped

1 tin of pink salmon

Dressing

1 tbsp olive oil

½ tbsp white wine vinegar

½ tsp Dijon mustard

½ tsp sweetener

Boil the lentils for 30 minutes or so in some stock until tender. Alternatively, you can use a tin of cooked lentils. Mix together with the pomegranate seeds, spinach, radishes, tomatoes and parsley. Mix up all the dressing ingredients and toss with the salad. Carefully stir in the feta cheese and salmon and serve.