Best 2 Smoked Salmon And Leek Scramble With Meyer Lemon Crème Fraîche Recipes

Indulge in a culinary delight with our smoked salmon and leek scramble with Meyer lemon crème fraîche, a dish that tantalizes the taste buds with its rich flavors and vibrant colors. Prepared with fresh and wholesome ingredients, this breakfast or brunch recipe combines the smokiness of salmon, the subtle sweetness of leeks, and the zesty tang of Meyer lemon crème fraîche, creating a symphony of flavors in every bite. It's a quick and easy meal that is sure to impress, whether you're cooking for a special occasion or just looking for a delicious and nutritious start to your day. This article offers variations of the recipe, including a vegetarian option with tofu, a gluten-free version using almond flour, and a dairy-free alternative with coconut crème fraîche. With its versatility and delightful taste, this smoked salmon and leek scramble is a must-try recipe that will become a favorite in your kitchen.

Let's cook with our recipes!

BAKED EGGS WITH CRèME FRAîCHE AND SMOKED SALMON

Baked Eggs With Crème Fraîche and Smoked Salmon image

Runny-yolked eggs baked in individual ramekins or custard cups make for a very elegant brunch or light supper. These are bathed in a shallot-steeped crème fraîche and topped with smoked salmon for an especially rich result. Serve them with toast, croissants or crusty bread - something to mop up the last bits of yolk and cream at the bottom of the ramekins. You won't want to leave behind a single drop.

Provided by Melissa Clark

Categories breakfast, brunch, seafood, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter, plus more for greasing the ramekins
2/3 cup thinly sliced shallot (2 to 3 shallots)
1/2 teaspoon fine sea salt
3/4 cup heavy cream
1/3 cup crème fraîche
1 tablespoon chopped fresh dill, plus more for serving
1/2 teaspoon finely grated lemon zest
12 large eggs, at room temperature
Freshly ground black pepper
4 ounces smoked salmon

Steps:

Heat oven to 400 degrees, and brush six 8-ounce ramekins or ovenproof custard cups with butter. Place the ramekins or cups on a rimmed baking sheet.
Melt 2 tablespoons butter in a medium skillet over medium heat. Stir in shallots and 1/4 teaspoon salt, and cook until very soft, 7 to 10 minutes, reducing heat if necessary to prevent browning.
Stir in 6 tablespoons cream, the crème fraîche, dill, lemon zest and remaining 1/4 teaspoon. Remove from heat. Divide mixture among the ramekins.
Crack 2 eggs into each ramekin and float 1 tablespoon of cream on top of each, then sprinkle tops with salt and pepper. Bake until egg whites are just set, and yolk is still runny, 12 to 16 minutes. (The eggs will look slightly puffed at the sides of the ramekins, but still jiggly in the center and that's O.K. The eggs will continue to cook once out of the oven.) Remove from oven and transfer ramekins onto individual plates for serving.
To serve, top each ramekin with some of the smoked salmon and a little more dill. Serve warm.

SALMON WITH CARAMELIZED LEEKS

Salmon with Caramelized Leeks image

This is an adaptation from a few recipes I've enjoyed. Simple, elegant and delicious. I've served it for guests and picky teens with high praise.

Provided by SHERSHON

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

4 leeks
2 tablespoons butter
1 tablespoon brown sugar
3 carrots, cut into matchsticks
kosher salt to taste
2 pounds salmon fillets
2 teaspoons olive oil
kosher salt and ground black pepper to taste

Steps:

Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil, and spray with cooking spray.
Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander.
Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes.
Place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.

Nutrition Facts : Calories 523 calories, Carbohydrate 20.3 g, Cholesterol 126.9 mg, Fat 30.4 g, Fiber 2.9 g, Protein 41 g, SaturatedFat 8.5 g, Sodium 399.4 mg, Sugar 8.9 g

Tips:

For the creamiest scramble, use cold butter. Cold butter will create small curds, resulting in a more tender and fluffy scramble.
Don't overcook the eggs. Cook the eggs over medium heat, stirring constantly, until they are just set. Overcooked eggs will be tough and rubbery.
Add the smoked salmon and leeks at the end of cooking. This will prevent the smoked salmon from overcooking and becoming dry and tough.
Season the scramble with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Serve the scramble immediately, topped with Meyer lemon crème fraîche and fresh chives. You can also serve the scramble with toast, bagels, or English muffins.

Conclusion:

This smoked salmon and leek scramble with Meyer lemon crème fraîche is a delicious and easy-to-make breakfast or brunch dish. The combination of smoked salmon, leeks, and Meyer lemon crème fraîche is both flavorful and elegant. This dish is sure to impress your friends and family, and it's also a great way to use up leftover smoked salmon.