For your Weekend Pleasure : Potted Salmon and Scrambled Eggs

This is one of those dishes that depending on how you spin it can be an elegant brunch dish or a way to spin leftovers into something different and delicious. Either way you start with a nice piece of salmon (or extra slices if you are planning for leftovers), bake it, flake it, make a flavorful salad type mix, pot it and serve it. Cold.

Topped with freshly scrambled eggs that is soft, creamy scrambled eggs placed on the potted salmon straight out of the pot. You can go chives or dill for flavors to pair with the salmon or keep it strictly clean with a dash of pepper. I could not resist a chunk of goat cheese and had to finish with that!

Whichever presentation you choose, in a glass jar or exposed as done here, it is a conversation stopper and OooH creator! None will guess how easy it is to make and what a punch it presents! Hostess with the mostess... Ka-Ching!

Now, go OWN the weekend with it!

potted salmon with scrambled eggs

Potted Salmon

with soft scrambled eggs

The assembled dish serves 4 as a light appetizer or 2 a full main

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For the potted salmon:

1/2 lb salmon (I prefer wild sockeye)

1 T capers

1 tsp brine of capers

2 T red onion or 2 shallots, diced

2 tsp sumac

2 T dijon mustard

1/4 cup sour cream or thick yogurt (I used labneh here which rocks!)

2tsp fresh or 1 tsp dried oregano

sea salt, pepper and olive oil as needed

The rest of it:

3 chicken or duck eggs

goat cheese slices {optional}

chives or dill as desired {optional}

 

Preheat oven to 400F.

In a small bowl, mix together, 1.5 tablespoons of mustard, olive oil, salt and pepper. Spread evenly all over the fish.

Bake for 30 minutes until fish is cooked and just flaky, not dry. Remove and cool till you are able to handle it.

In a bowl, mix together the rest of the potted salmon ingredients including the remaining mustard. When cool enough, flake in the cooked salmon. Gently fold to season evenly.

Divide into pots or reserve in bowl. Refrigerate for atleast 45 minutes, until cold upto 3 days.

When ready to serve, if serving naked, fill 3 inch tart molds half way up with the potted salmon. Top with soft scrambled eggs finished with herbs and cheese of choice.