Guests staying with us for the weekend are always impressed when I serve scrambled egg with smoked salmon and dill filo pastries. Even if they don’t normally eat breakfast, they always seem to change their minds when this dish is mentioned! So, if you have reluctant breakfasters (and it is SUCH an important meal to eat) try persuading them with this dish…
I am lucky in that I have a friend who keeps her own hens, so we get to eat fantastic fresh eggs with bright orange yolks. If you aren’t so lucky, do seek out really good eggs (definitely free range) if you can – happy hens are a must!
Scrambled Eggs with Smoked Salmon & Dill Pastries
Serves about 8 people
You will need:
- 8 large free-range eggs
- 75–100gm (3–4oz) smoked salmon
- 225g 8oz) cream cheese
- 200ml (8tbsp) milk
- 25g (1oz) butter
- Salt and black pepper
- 25-50g (1–2oz) fresh dill
- 350g (12oz) ready-made filo pastry
- 225g 8oz) butter
- Cherry tomatoes or parsley to decorate
Chop the smoked salmon, some of the dill (the exact quantity depends on your taste) and mix these two ingredients with the cream cheese. Add a pinch of salt and a liberal sprinkling of freshly milled black pepper.
Melt 225g (8oz) of butter in a pan. Take a sheet of filo pastry and butter it with a brush. Fold it in half and put about an eighth of the salmon and cream cheese mixture on top of the sheet of pastry. Fold over as shown in the diagram.
Once all the triangles have been prepared, place them on a baking sheet and brush the tops with butter. Bake in a pre-heated oven at 200ºC (400ºF), gas mark 6 for about 20 minutes until they are golden.
Meanwhile, break the eggs into a medium-sized bowl and add the milk, a pinch of salt and some pepper. Beat well with a fork. Just before you serve the dish, melt the 25g (1oz) of butter in the pan and pour in the egg mixture. Cook gently, stirring constantly, but do not overcook – aim for a creamy consistency. Serve a triangle of salmon filo with some scrambled egg and decorate with the cherry tomatoes or parsley.