Salmon Brioche

Warm and tasty winter breakfast featuring Tassal Smoked Atlantic Salmon. Can be whipped up in minutes as a quick and healthy appetiser or snack.

Ingredients

  • 200 grams Tassal Pure Tasmania Smoked Atlantic Salmon
  • 6 Eggs
  • 1/2 cup Cream
  • 50 grams Danish Feta. crumbled
  • 2 teaspoons Fresh Dill Leaves, chopped
  • 2 tablespoons Fresh Continental Parsley Leaves, roughly chopped
  • 4 Brioche, warmed
  • 30 grams Butter
  • pinch Salt and Freshly Ground Pepper, to season
  • pinch Dill leaves, to garnish

 

Difficulty:Low
Vegetarian:No
No of Servings:4
Preparation Time:15 minutes
Cooking Time:10 minutes
Views:2034
Rating:3.00 (1 Votes)
Author:Kevin Horgan

Instructions

Pre-heat oven to 100°C. Place brioche on oven tray and place in the pre-heated oven for 10 minutes to warm. Beat the eggs and cream together until frothy and well combined. Heat a large frying pan over medium heat for 2 minutes and add butter to the pan. Allow butter to melt but not burn. Pour in the egg mixture and add the feta to the pan. Cook for 1-2 minutes then stir slowly to allow the uncooked mixture to cool. When eggs are glossy and set, sprinkle over herbs and seasoning. Slice the top off the brioche and arrange two slices of smoked salmon decoratively over the eggs. Replace the brioche lid and serve garnished with dill leaves.

Notes

Cream may be replaced with milk, soy milk or evaporated skim milk. Feta cheese may be replaced with ricotta or grated cheese as an alternative.

Rating

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