Smoked salmon scramble with potatoes and creamy dill sauce
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
If you are a smoked salmon fan, this may be your new favorite recipe. Tender potatoes are a warm and filling base for sauteed tomatoes, horseradish cream and the smokey scrambled eggs. Adding yogurt to the eggs gives them a wonderful creamy texture that plays well with the mild crunch of the sweet vidalia onion and salmon. Vidalia onions are a sweet variety named from the town in Georgia where they are grown. If you cannot find them in your supermarket, purchase any sweet variety of onion. Try this wonderful dish for a brunch main or weekend breakfast treat. Ready in 45 minutes, it takes more time that weekdays might allow but the results are worth your weekend effort.
Ingredients
Uncooked red potato
1 pound(s), cut into 3/4-inch wedges
Table salt
1 tsp
Plain fat free yogurt
¾ cup(s)
Dill
1 Tbsp, chopped
Black pepper
⅛ tsp
Egg
2 large egg(s)
Egg whites
4 item(s), large
Horseradish
1 Tbsp, drained
Olive oil
3 tsp
Cherry tomatoes
1 cup(s), halved
Vidalia onion
1 medium, chopped
Smoked salmon, lox
2 oz, sliced, cut into 1/2-inch pieces
Instructions
1
Combine potatoes and enough cold water to cover by 1 inch in medium saucepan. Add ½ teaspoon salt and bring to boil. Reduce heat; partially cover and simmer until potatoes are fork-tender, about 8 minutes. Drain and keep warm.
2
Meanwhile, stir yogurt, dill, and pepper together in small bowl. Transfer 2 tablespoons yogurt mixture to medium bowl. Add eggs, egg whites, and ¼ teaspoon salt to yogurt mixture in medium bowl and whisk until smooth. To make sauce, stir horseradish and remaining ¼ teaspoon salt into yogurt mixture in small bowl.
3
Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Add tomatoes and cook, stirring frequently, just until softened, 2–3 minutes. Cover and keep warm.
4
Heat remaining 2 teaspoons oil in large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until softened and lightly browned, about 5 minutes. Add salmon and cook, turning gently with tongs, until it begins to turn white, 2–3 minutes. Add egg mixture and cook, stirring frequently, just until set, 2–3 minutes. Drizzle horseradish sauce evenly over potatoes and top with tomatoes. Serve egg mixture with potatoes.
5
Serving size: ½ cup egg mixture, ¾ cup potatoes, 2 tablespoons sauce, and 2 tablespoons tomatoes
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