Scrambled Eggs with Gravlax

This post is from when we were guest bloggers on the Design Files a few weeks ago. But just in case you missed it, here it is:

Spring time in Tassie marks some great fly fishing in the highlands.  The water starts to warm 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.

I’d have to say that this would be one of my favourite recipes I have put on here.

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

1. Lightly beat the eggs, cream, dill and pepper in a bowl.
2. Melt a little butter in a plan over a super low heat
3. 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.

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.

Posted in Blog, Fish, Poultry and tagged with , , , , , , . RSS 2.0 feed.

12 Responses to Scrambled Eggs with Gravlax

  1. Colourfool says:

    Stunning – you’ve just made me sooooo hungry!!

  2. Shokoofeh says:

    sensational photography!

  3. Tom says:

    Probably my favourite post, pretty awesome.

  4. Jesse says:

    Great post and excellent photography. What a great reportage. I always enjoy clicking over to your blog.

  5. bianca says:

    I have always wanted to try making gravlax, I didn’t realise how easy it was to make. Thanks for the recipe.

  6. Christine says:

    Hey Foodies, Samuel and Catherine’s recipe has been selected by Knapkins to be featured in a Recipe Guessing Game. Invite fans to play:

  7. I have to say, that after a recently over-come lifelong phobia of eating eggs, I am currently obsessed with eating them and it’s all I can think about… so, at this moment, I don’t think anything could look more delicious than this plate of food does to me right now! wow.

    Salmon has to be my no.1 favourite fish, and now thinking of this + eggs, well… 😉

    We have a chicken coup ready to assemble in the garden at some point so we can ‘grow our own’ – hope upon hope our free range eggs end up looking as beautiful as yours do!

  8. Holly Marsh says:

    We had a property besides Lake Sorrell for 20 years. These pictures capture it’s essence more than any other I’ve seen. You’re making me cry xxx

  9. I think you see me, I love this 14econ0210, That’s a nice post. May be u can take this link follow me, we easy to adapt to new environment and a strong sense of responsibility;

  10. I think you see me, I like this 14econ0210, That’s a good post. May be u can take this way follow me, me easy to adapt to new environment and a strong sense of responsibility;

  11. Pingback: April Links: Cashew Cheese and Ghee Whiz : Madame Fromage

  12. every one of Lillard, barnes in addition to the rivers is anticipated having nationwide functions with respected manufactures.

Leave a Reply

Your email address will not be published. Required fields are marked *