Thursday, July 29, 2010

Thursday: Pat's Smoked-Salmon Egg Dish

 Smoked Lox for dinner? Yes please! My husband's family came from a military background, and one of the places they were stationed at was Alaska. He would tell me stories of his dad buying a smoker and experimenting with different kinds of wood chips to get the best flavored smoked salmon. Fishing is a popular hobby there, so if they didn't catch it themselves, they would quite often get fresh king salmon from one of their neighbors. He said you can't even compare the taste to what you buy in the store, but I guess our family will have to make-do since we don't live in Alaska or have a smoker!
My father-in-law, Pat, came up with this recipe, and he has graciously let me use it for all of us to enjoy. Gotta love family recipes. Have fun with this one!

Smoked Salmon Egg Dish Recipe
Serves: 4 Prep: 20 minutes Baking Time: 30 minutes 

 10 eggs
1 cup half-and-half
1/4 cup fresh basil, finely chopped
2 tsp fresh dill, finely chopped
1/4 cup parsley, finely chopped
2 tsp dried tarragon
12 cherry tomatoes, thinly sliced (about 4 slices per tomato)
2 cups Asiago cheese, grated finely
2 oz smoked lox (salmon) cut into pieces
2 green onions, finely chopped

1. Preheat oven to 350* Fahrenheit. 
2. Beat eggs and half-and-half in a medium sized bowl until well mixed and frothy. Add all ingredients except dill, tomatoes and salmon. Add all the cheese, except 3/4 cup. Mix gently. 
3. Spray 9x13 baking dish with cooking spray. Pour egg mixture into baking dish. Gently add tomatoes, salmon and dill. You want them to float, not sink to the bottom. 
4. Bake for 20 minutes. 
4. Increase oven temperature to 390* Fahrenheit. Sprinkle with remaining cheese on top and bake for another 10 minutes, until golden brown on top. Serve immediately.


Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~Cut up lox ahead of time and keep in fridge until time of use.
~Chop up herbs and green onions, set aside in fridge until time of use. 

Who likes to CHANGE IT UP? 

~Use Parmesan Cheese instead of Asiago.
~Swap out basil, dill and parsley for cilantro, 1/4 chopped jalapeno pepper and/or thyme.
~Replace chopped red bell pepper for tomatoes.
~Add 1 tsp chili powder and/or smoked paprika to add a little kick. 

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