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Smoked Salmon Breakfast
Smoked Salmon Breakfast With Poached Eggs, Portabello Mushrooms, Double Cream Brie, Tomatoes, Fresh Thyme And Truffle Infused Virgin Olive Oil
My Creative Thought Process
Well, it’s my wife’s birthday today and one of her favorite things to eat is smoked salmon. So, off to the grocery store, I went to get smoked salmon.
I would usually smoke my own salmon, however, with the lack of quality fresh salmon at the moment. I reluctantly went and brought some smoked salmon. I made her a smoked salmon breakfast with poached eggs.
This dish just came to me while I was looking at what I had available to me and what was still in season. We are so lucky to live in a country where there is an abundance of fresh, natural, organically grown produce.
The thyme and rosemary are growing wild in the garden at the moment. I’m using it on most things for now or until everyone gets sick of it.
Smoked salmon breakfast with poached eggs, the thyme works so well with smoked salmon and eggs. This breakfast was inspired by my wife.
Portabello mushrooms I love them, they taste meaty and have a firm texture, I always pan fry or roast them whole. One of those things you either love or hate.
How Do You Smoke Your Own Salmon?
If I was going to smoke my own salmon I would use a marinade of
- 25 gm sea or Himalayan salt
- 75 gm brown or Muscovado or brown sugar
- 100 – 120 ml good quality virgin olive oil.
Mix the ingredients all together to make a slurry and rub it all over the fleshly side of the salmon. Leave it in the fridge for 24 hours.
After 24 hours I would remove it from the fridge and wash off the brine. The flesh will be quite firm as a large percentage of the moisture has been removed. Then dry with paper towels.
I always use cherry or applewood as the flavors are not as intense as Manuka wood.
CHEFS TIP:
How To Poach Eggs
Being a chef and working in cafes when I was younger, doing weekend brunches I have poached thousands of eggs. So, I know a thing or two about poaching eggs.
Eggs are made up of 2 parts the albumen or white and the yolk. Adding acid like vinegar or citrus strengthens the albumen, which is why vinegar is used in poaching water.
You should be using eggs that have been kept in the fridge as the albumen will be vicious. Everyone has their way of poaching eggs, this is mine. I like to use a deep pot to poach eggs as this produces a great-shaped poached egg.
Poaching Eggs You Will Need
- Heavy based deep pot 3 quarters filled with water
- 2 Tbsp White vinegar (Lemon juice will work as well)
- 1 tsp Himalayan pink salt
Add the vinegar and salt to the pot and bring to a simmer.
Crack the eggs into a cup first, one by one then carefully slide them into the pot.
Only poach 4 eggs at a time as adding too many eggs with cool the poaching water too much.
The eggs should simmer in the water for 4 – 4 ½ minutes for soft poached eggs.
If you like your eggs a bit firmer leave them in the water for about 1 – 2 minutes more.
Use a slotted spoon to remove the eggs from the water, you can drain them on disposable paper towels.
It’s that easy.
CHEFS TIP:
Food Is Very Subjective
What I like, you might not, and vice versa. Different people have different taste buds – some overly savory flavor orientated.
Others are at the other end of the scale. Some people may want overly spicy, sour, or sweet flavor notes.
There is a cultural aspect that is sometimes overlooked, Halal and Kosher are two that come to mind.
Allergens in today’s world are trending where people make an informed or uninformed lifestyle choice to remove allergens from their diet, gluten, dairy or soy are good examples.
Then there are the people who if they eat a certain food group like peanuts or crustaceans (shellfish) both these foods can induce Anaphylaxis: A life-threatening reaction.
Adequate treatment for anaphylaxis can save lives.
If you suspect that you or anyone are experiencing a severe allergic reaction, seek medical attention as soon as possible.
Symptoms of anaphylaxis include but are not limited to hives, difficulty breathing, and sudden weakness or confusion.
Getting to the point the quantities in this recipe are only a guideline, you can add more or less of any ingredient or omit something altogether.
However in saying that for the best flavor profile and micro-nutrients it is recommended that you follow the recipe and don’t remove too many ingredients.
Larder Stables And Must Have Kitchen Tools
Essential Kitchen Tools – Must Haves
You can’t be at a professional level in the kitchen unless you own a variety of high-end tools. Genius kitchen gadgets are an essential part of any home cook’s or aspiring chef’s arsenal. From some of the best chef knives, and kitchen cookware, to wooden cutting boards. These will set you apart from others and get you ready with what you need to start making meals like a chef.
My Professional Recommendations
Many chefs, including myself, prefer sea salt like Maldon salt flakes or Himalayan pink salt. Both can be used for cooking and finishing. They have a refined flavor that brings out the natural taste of food.
Smoked Salmon Breakfast with Poached Eggs
Ingredients
Smoked Salmon
- 200 grams Smoked salmon - store brought
Portabello Mushrooms
- 8 each Portabello mushrooms - medium sized
- 4 slices Double cream brie - cut in half
- 2 each Tomatoes - cut into 8 slices
- 1 sprig Fresh thyme
- 1 tsp Himalayan pink salt and freshly ground black pepper
Poached Eggs
- 8 each Free-range hens eggs
- 1 tbsp White vinegar of lemon juice
- 2 liters Hot water
Condiments
- 1 tbsp Truffle infused virgin olive oil
- 1 sprig Fresh thyme
Instructions
Portobello Mushrooms
- First prep the mushrooms, remove the center stalk and wipe with a paper towel. I don’t like to wash them as they are like sponges and take on water. Heat a pan place the mushrooms into the pan add fresh thyme, brie and sliced tomato. Cook in the pan for 4 – 5 minutes and finish under the grill, about 2 – 3 minutes.
- Poaching Eggs
- Add the vinegar and salt to the pot bring to a simmer.Crack the eggs into a cup first, one by one then carefully slide them into the pot.Only poach 4 eggs at a time as adding too many eggs with cool the poaching water too much. The eggs should simmer in the water for 4 – 4 ½ minutes for soft poached eggs.If you like your eggs a bit firmer leave them in the water for about 1 – 2 minutes more.Use a slotted spoon to remove the eggs from the water, you can drain them on disposable paper towels.It’s that easy.
Plating The Smoked Salmon Breakfast
- Now we’re ready to plate the smoked salmon breakfast.Mushrooms first, drape the salmon over the mushrooms and add the poached eggs.Season with salt and freshly cracked pepper. Drizzle over the truffle infused virgin olive oil.
NUTRITIONAL INFORMATION
Serving Size: 20 g Smoked Salmon, Portabello Mushrooms, Brie, Tomato, and Poached Eggs
Calories 378 | Total Fat 26.8 g | Carbohydrates 14.7 g | Fiber 2 g | Protein 21 g | Iron 6.14 mg
My Enjoyment For Your Enjoyment, Benefit, And Value
I create these dishes for your enjoyment, I have fun doing it.
After cooking in manic fast pasted environments, cooking at home is relaxing and therapeutic.
If I can add value to your life, giving you ideas for breakfast, lunch, or dinner even children’s meals I will have achieved what I set out to do.
All the ingredients in this recipe you can find at your local whole foods or grocery store.
I always try to use organic, free-range, or ethically farmed products, the traceability of the product is also important to me.
This usually has a story behind it that I can pass on to my family, friends, customers, and you.
Try this recipe and I hope you enjoy cooking and eating it as much as we did. I believe that recipes are worth nothing until you share them. Let me know how you got on with this smoked salmon dish, and also what you think of the flavor.
