Uncategorized

Spring Cooking with Island Menu – Scrambled Eggs with Gravlax

by Jenny Butler
Wednesday 28th September 2011

Today Sam Shelley of Island Menu shares his recipe for Scrambled Eggs with Gravlax; I’ve never eaten Gravlax before, although I certainly know my way around scrambled eggs and to me this seems like the perfect brunch for a leisurely Sunday morning. -Jenny x

Spring time in Tassie marks some great fly fishing in the highlands.  The water starts to warm up and the fish start to stir.

A few weeks ago I made a trip up the lakes with one of my best mates in some typically foul highland weather.  The fishing was pretty good considering. We managed a few nice browns which I took home and gravlaxed.

The gravlax went perfectly with some free range eggs that one of my clients had dropped into me.  Nothing beats these eggs – check out the colour.

Scrambled Eggs with Gravlax

4-6 Slices Gravlax or Smoked Salmon
2x Slices of some nice Crusty Bread (I used a 2 pound loaf)
50ml Pouring Cream
Butter
A few pinches of Dill (not too much – it can be over powering)
2 eggs
White pepper

Scrambled Eggs

Lightly beat the eggs, cream, dill and pepper in a bowl. Melt a little butter in a plan over a super low heat. Add egg mixture to pan and stir with a spatuala very slowly until almost done – take them off a little before they are done as they will keen cooking. Serve on some nice toast and with the slices of gravlax – you shouldn’t need to add salt as the gravlax is quite salty.

Gravlax

Get 2 fillets of trout or salmon and place one skin side down in a baking dish. Cover the fillet with 1 cup of salt and 1 cup of sugar.  Add some lemon zest and plenty of dill and a few splashes of gin or vodka. Now place the other fillet on top of it so the skin is up. Cover in grad wrap and the place a chopping board on top with some heavy weights (tins of soup etc) on top and place in the fridge. The gravlax will take anywhere from 6-24hrs depending on the size of the fish.

Sam


by Jenny Butler
Wednesday 28th September 2011

2 comments

  • sandra 4 years ago

    Could you please tell me where you got your lovely bread knife from?

  • Sam 4 years ago

    That is from a stall at Salamanca Market – can remember the name of it though sorry.

You might also like

by Lucy Feagins
Wednesday 11th June 2014
14
Julia Busuttil Nishimura of Ostro
Tuesday 27th May 2014
10
by Lucy Feagins
Thursday 29th May 2014
8
by Lucy Feagins
Wednesday 28th May 2014
75
by Lucy Feagins
Wednesday 4th June 2014
19
by Lucy Feagins
Wednesday 2nd July 2014
19
by Lucy Feagins
Monday 26th May 2014
7
by Lucy Feagins
Friday 13th June 2014
11
by Lucy Feagins
Tuesday 27th May 2014
7
by Lucy Feagins
Friday 20th June 2014
18
by Lucy Feagins
Friday 30th May 2014
7
by Lucy Feagins
Thursday 5th June 2014
5