"OVER THE TOP" SCRAMBLED EGGS
If you want an elegant but easy brunch or breakfast dish,
these scrambled eggs are the answer. Serve them in the shell
and top with either caviar [find kosher caviar at markys.com ]
or thin strips of Nova Scotia salmon, and a dollop of creme
fraiche or fat-free sour cream. Sometimes I even serve them
as a first course for dinner. Serves 4.
4 large eggs
4 teaspoons water
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon butter
Caviar or thinly cut strips of Nova Scotia salmon (optional)
Creme Fraiche or fat-free sour cream (optional)
Toast points, for serving
Using a very sharp knife, cut off the narrow end of each egg
about 1 inch into the shell. Pour the eggs into a small bowl,
rinse the shells and set aside.
Gently whisk the eggs with the water until well combined.
Warm the oil in a large nonstick skillet over low heat for
1 minute. Pour in the eggs and stir slowly with a wooden
spoon until the eggs thicken and begin to scramble. Remove
from the heat and use a small spoon to fill the empty shells
mounded to the top.
If desired, garnish with the caviar or smoked salmon and
a dollop of creme fraiche or sour cream. Serve with toast
points.
Per serving (without toast points): 80 calories, 6 g total fat, 2 g
saturated fat, 6 g protein, 0 g carbohydrates, 0 g dietary fiber, 75
mg sodium.
AV;
Lax means "salmon" in Swedish and gravning is an ancient method
of preservation that resembles marinating. Serve it with pumpernickel bread
and honey mustard with chopped fresh dill, or a salad that includes arugula,
sliced potatoes and tomatoes, along with a fine chilled vodka or aquavit.
Serves 6 to 8.
1 wild salmon, 4-6 pounds, head and tail
removed, cut into 2 whole fillets
3/4 cup kosher salt
3/4 cup sugar
2 teaspoons freshly ground black pepper
1 teaspoon ground allspice
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon finely ground fennel seeds
4 bunches fresh dill, roughly chopped, reserving 1/4 cup for garnish
Remove any small bones from the fish, using a strawberry huller or tweezers.
Place the fillets on a board covered in parchment paper. Mix the salt, sugar,
pepper, allspice, cardamom, cloves and fennel in a small bowl. Rub the
mixture into the fillets on all sides.
Spread one-third of the dill in a large shallow dish big enough to hold a
fillet. Top with one fillet, skin-side down and tail end facing to the right.
Spread half of the remaining dill over the fish. Add the second fillet, skin-side
up and tail end facing to the left. Cover with the remaining dill.
Cover loosely with plastic wrap. Place a large cutting board on top of the
fish and weigh down lightly using a large can. Refrigerate for 36-48 hours,
turning the fillets every morning and night and pouring off any accumulated
liquid.
The fish is ready to eat. Scrape off the spices and dill, slice off the skin and
cut thin slices on the diagonal on the broad surface of the fillet (like shavings).
Garnish with the reserved 1/4 cup dill. Gravlax keeps for about a week in the
refrigerator.
Per serving (based on 8 servings): 400 calories, 14 g totalfat, 2 g saturatedfat, 45 g
protein, 19 g carbohydrates, 0 g dietag fiber, 4,330 mg sodium
platinum
• MARCH 2007 •
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