Creamy Smoked Salmon-Scrambled Eggs over Asiago Potato Pancakes

Name: Creamy Smoked Salmon-Scrambled Eggs over Asiago Potato Pancakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Jewish
Ingredients: 4 servings Freshly ground black pepper; 6 Tbsps chopped chives, divided; 59 milliliters crème fraîche or sour cream; 8 larges eggs; 3 Tbsps heavy cream or milk; 1 Tbsp olive oil; 1 Tbsp very finely minced shallots; 113 grams chopped cold- or hot-smoked salmon

You can never have too many main course recipes, so give Creamy Smoked Salmon-Scrambled Eggs over Asiago Potato Pancakes a try. This recipe serves 4. One serving contains 260 calories, 17g of protein, and 20g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, chives, crème fraîche, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. Hanukkah will be even more special with this recipe. It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes. It is an affordable recipe for fans of Jewish food.

Instructions

Prepare pancakes, cover, and keep warm.

Whisk together eggs, cream, and 3 tablespoons chives.

Ingredients you will need

Chives

Cream

Egg

Equipment you will use

Whisk

Heat oil in a nonstick skillet over medium heat. Cook eggs, stirring with a spatula, until they hold together but are still soft.

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Egg

Cooking Oil

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Frying Pan

Spatula

Add smoked salmon, and continue cooking 1 minute, until the eggs are cooked but still moist. If using cold-smoked salmon, remove pan from heat immediately to prevent salmon from overcooking.

Ingredients you will need

Smoked Salmon

Salmon

Egg

Equipment you will use

Frying Pan

Arrange 3 pancakes each on 4 individual serving plates. Spoon the eggs on top.

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Egg

Combine shallots and crme frache, and dollop on eggs.

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Shallot

Egg

Sprinkle with remaining chives and pepper.

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Chives

Pepper

The case for wine: Aside from his duties as CEO and president of Carnival Cruise Lines, Bob Dickinson pursues his passion for wine. Evidence? His wine cellar contains more than 22,000 bottles, making it one of the country's largest private collections. As founder of the Presidential Wine Club, Bob insists that good wine be fun and accessible. Bob's recommendation: Chardonnay or any bone-dry Spanish white.

Ingredients you will need

Chardonnay

Bone

Wine

Equipment

Whisk

Frying Pan

Spatula

Ingredients

Servings:

4servings

Freshly ground black pepper 6Tbsps

chopped chives, divided 59milliliters

crème fraîche or sour cream 8larges

eggs 3Tbsps

heavy cream or milk 1Tbsp

olive oil 1Tbsp

very finely minced shallots 113grams

chopped cold- or hot-smoked salmon

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is 7Cellars Elway's Reserve Chardonnay. It has 4.9 out of 5 stars and a bottle costs about 28 dollars.