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.
Ingredients: 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
Method: 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.
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.