Trim off the ends of the croissants, then slice each one into 4 or 6 thick rounds and season lightly with salt and pepper.
Break the eggs into a cold heavy-based non-stick saucepan; do not season. Place the pan over a low heat and add a few knobs of butter. Using a wooden spoon, stir the eggs frequently but not constantly, just to combine the yolks and whites.
As the eggs start to scramble, take the pan off the heat and use a spatula to scrape the egg from the sides and base of the pan. Return to the heat and keep stirring and scraping the pan until the overall texture of the eggs is like soft curds. This should take 5–6 minutes. Don’t overcook the mixture – it should be moist and soft.
Meanwhile, heat a dry frying pan over a medium heat and toast the croissants on each side for 1–2 minutes until golden. Place the toasted slices on individual plates.
When the eggs are nearing the end of cooking, take the pan off the heat, add another knob of butter and then season well. Return to the heat and stir in the cream. Once the butter has melted, remove from the heat and fold through the chives.
Drape the slices of smoked salmon on top of the toasted croissants, spoon the scrambled eggs over, and serve immediately.
I had some extra lox in the fridge, and a fresh carton of eggs. After practicing it all week, I felt ready to make it for a larger audience (Jesse’s family). It was a success. I could not find chives (not the season?), so subbed with scallions chopped extra fine.
Drizzle olive oil over the salmon. Coat completely. Combine cumin, salt, and pepper and sprinkle mixture over the fish.
When the pan is hot, place fish, skin side down. Cover and cook for about 4 minutes. Carefully turn the salmon, cover and grill an additional 3-4 minutes, more or less, depending on your taste. When the fish is cooked to your liking, remove from the pan and top with the avocado salsa.
To make the salsa: Combine the tomatoes, onion, cilantro, and avocado. Squeeze the lime juice over the salsa and sprinkle with salt and pepper. Taste and adjust seasonings as desired. Set the salsa aside until serving.
I picked up an avocado at the corner green grocer. Had diced white onions and no fresh lime (not the season), and leftover (Whole Foods organic) cilantro from last time. I bought some local cherry tomatoes of different shapes and colors from Whole Foods, splurge! I forgot and used 1/2 lemon instead of the 1/2 lime still in the fridge (it was very dry though). I steamed a broccoli crown (over cooked a little bit more than the 4 minutes I should have done) for extra vegetable. And served over a bed of 1/2 organic brown, 1/2 Chinese white rice.
Mix the marinade, and marinate salmon for 30 minutes or more in a glass bowl.
Bring the salmon to room temperature 10 minutes before cooking.
Warm a large nonstick skillet with olive oil/butter over medium-low heat. Season the fish with salt and pepper.
Raise the heat to medium-high until oil is shimmering. Place the salmon, skin-side up in the pan. Press firmly in place for 10 seconds, using the back of a flexible fish spatula, to prevent the skin from buckling. Cook until golden brown on 1 side, pressing gently on back of fillets occasionally to ensure good contact with skin, until skin releases easily from pan, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
The skin can be served or removed easily with a knife or spoon.
Transfer to a plate and serve as desired.
We served it with rice and spinach, but I would have really liked it with some broccoli and roasted potatoes. Also we removed the skin, but it browned beautifully.
Clean the salmon, removing the skin. Then slice the fish into strips or cubes.
Add the butter to the saute pan, add a spoonful of EVOO and the chopped shallot and let it pan-fry at a very low heat.
Then add the salmon and let it sear, stirring to evenly cook. If you have brandy, pour over the fish.
When the brandy has evaporated, I added some chopped tomatoes and diced zucchini and let that saute a bit.
Then add the cream, then salt and pepper, and let it cook for a couple of minutes.
Directions for the pasta:
Set a pot of water on high heat for the pasta. Once the pot is boiling, salt the pasta water.
Cook the farfalle for 15 minutes or until al dente.
When the pasta is ready, add it directly into the pan with a sieve; then add in half a ladle of the pasta water to bind the sauce.
Sprinkle on some chopped parsley, some salt if necessary and let it pan fry for a bit, stirring. Switch off the stove, add some freshly grated parmesan. Garnish with some parsley as desired. Serve.
This YouTube video is a fresh salmon tagliolini recipe, an alternative to the classic pasta with smoked salmon; if you want, you can use 100-120 g. of smoked salmon instead of fresh. I couldn’t find a good price on smoked salmon, so I picked up 1 lb. of fresh salmon from Trader Joe’s. Enough for 3 generous portions, or 4 modest ones.
3 scallions, sliced thin
1 diced red onion
a glug of olive oil
pinch of salt
50 g butter, diced
5 eggs, lightly beaten
100 mL creme fraiche
Pinch of nutmeg
Pinch of freshly ground black pepper
50 g smoked salmon, chopped
grated Grana Padano and diced cheddar
few drops of lemon juice
I wish I had goat cheese. I used a premade quiche dough, always!