Salmon and crab scramble

05/29/2012 2:09 PM

05/29/2012 2:11 PM

Salmon and Crab Scramble

Serves: 4

Ingredients:

Pico de gallo:

1½ cups tomatoes, seeded, finely diced

¼ cup red onion, finely diced

1 jalapeño, seeded and finely diced

2 limes, juiced

2 tablespoons cilantro leaves, chopped

½ firm avocado, peeled and diced

Kosher salt, ground black pepper

Potato cakes:

2 tablespoons chives, finely chopped

1 teaspoon kosher salt

¼ teaspoon ground black pepper

2 whole eggs, beaten

2 tablespoons flour

1 pound Yukon gold potatoes, peeled and shredded

1 tablespoon unsalted butter and 1 tablespoon oil

Dill crème fraîche:

½ cup crème fraîche

½ bunch fresh dill, coarsely chopped

Eggs:

8 whole eggs, beaten

¼ cup heavy cream

1 tablespoon flat leaf parsley, finely chopped

Kosher salt and ground black pepper

2 tablespoons vegetable oil

¼ pound smoked salmon, thinly sliced and coarsely chopped

¼ pound fresh jumbo lump crabmeat

Instructions:

Pico de gallo: In a medium bowl, combine tomatoes, red onion, jalapeño, lime juice, cilantro and avocado. Season to taste with salt and black pepper.

Potato cakes: In a large bowl, add chives, salt, pepper, eggs and flour, and mix. Fold the potato into the egg mixture until fully incorporated.

In a small nonstick skillet, heat 1 tablespoon each of butter and oil over medium heat until foam subsides. Add a small pile of the potato mixture to the skillet. Flatten only very slightly to give base for scrambled eggs to sit upon. Cook the potato cake over moderate heat, turning once, until golden and crisp, about seven minutes per side. Drain on a paper towel.

Dill crème fraîche: In a medium mixing bowl, mix crème fraîche and dill until combined.

Scrambled eggs: Crack eggs into a medium mixing bowl. Whisk and add cream. Add the parsley and salt and pepper to taste.

Preheat a large, nonstick skillet over medium heat. Add oil, followed by the eggs. Scramble eggs with a wooden spoon. When the eggs have come together but remain wet, stir in the chopped salmon and crabmeat and remove from heat.

Entire recipe: 673 calories; 32 grams protein; 36 grams carbohydrates; 45 grams fat (17 saturated); 614 milligrams cholesterol; 989 milligrams sodium; 3 grams fiber.

Entertainment Videos

Join the Discussion

The Modesto Bee is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Terms of Service