7.25.2010

Week 28, Recipes 1 & 2: Smoked Salmon Scramble & Roasted Red New Potatoes with Sweet Paprika Butter & Parsley

Smoked Salmon Scramble
Recipe courtesy of Rachael Ray
  • 1/4 pound sliced smoked salmon
  • 12 eggs
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 12 to 15 blades of fresh chives, finely chopped
Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.

Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.

Results: Mmmmm.  I love smoked salmon.


Roasted Red New Potatoes with Sweet Paprika Butter & Parsley
Recipe courtesy of Rachael Ray
  • 3 pounds small red new potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1/2 stick butter
  • 2 teaspoons sweet paprika
  • 1/4 cup parsley leaves, chopped
  • Salt and pepper
Preheat oven to 450 degrees F.


Sort potatoes. Potatoes that are 2 inches or less in diameter can be left whole. Halve remaining potatoes. Coat very lightly with a drizzle of extra virgin olive oil and roast potatoes 20 to 25 minutes, until just tender. Transfer potatoes from the oven to a bowl. Sprinkle in parsley and season the potatoes with salt and pepper. Toss the potatoes with butter and paprika to coat evenly. Adjust salt and pepper, to your taste, and serve.

Results: Since I'm not keen on big hunks of potato, I quartered these.  They were still a bit large but manageable.  Pretty good.

2 comments:

GorgeousPuddin said...

Okay so what's the difference between sweet paprika and regular paprika?

I cook with both regular and smoked. I like learning about different seasonings. Thanks!

Potatoes look good. I'm learnng to like salmon.

Jameil said...

As far as I can find, it seems smoked is usually Spanish paprika and sweet is usually Hungarian. Both can range from mild to spicy. I probably shouldn't but I use them interchangeably. But I actually prefer the smoked. I LOVE salmon! But smoked is my favorite salmon preparation. I like raw salmon (as in sushi) as well. Salmon croquettes = awesome. Sometimes people cook salmon within an inch of it's life (or death I suppose) which probably accounts for your sometimes liking it and sometimes not. Plus it's become so ubiquitous on restaurant menus it's kind of a boring choice.