Smoked Salmon and Egg Bake

"Russell made this for brunch for the two of us this morning. It is really a luxurious dish and could probably feed 3 or 4 people less greedy than us! The original recipe came from the net, but he has modified it quite a bit. I would also enjoy smaller sized pieces of this served just warm as fingerfood. Yum. Or served with a green salad for lunch. Just adding, we have made this in a round pan too, and cut into wedges (see phot) this worked really well."
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
photo by Gera21 photo by Gera21
photo by I'mPat photo by I'mPat
photo by PaulaG photo by PaulaG
photo by Peter J photo by Peter J
Ready In:
40mins
Ingredients:
10
Serves:
2
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ingredients

  • 100 g smoked salmon, flaked into bite sized pieces
  • 2 teaspoons olive oil
  • 2 green onions, chopped
  • 1 clove garlic, chopped
  • 12 teaspoon fresh thyme, chopped
  • 14 teaspoon fresh dill, chopped
  • 5 eggs
  • 14 cup light cream
  • 12 cup smoked cheese, grated (we have used sliced smoked camembert, but gouda would be good)
  • 1 pinch salt & freshly ground black pepper
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directions

  • Preheat oven to 180c.
  • Heat the oil in a small pan, add the onions and garlic and saute about 2 minutes.
  • Remove from the heat and add the herbs.
  • Whisk the eggs and cream together, add the smoked salmon and cooled onion/garlic mix.
  • Stir well and pour into a greased loaf pan.
  • Bake 20 minutes.
  • Top with the cheese and salt and pepper and return to the oven for about 10 minutes more, or until set.
  • Serve hot, topped with sour cream if you wish.

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Reviews

  1. cmacooks
    I was finally able to really savor this recipe. We enjoyed it with some gruyere and provolone we had on hand, and the result was delicious. Thank you for a wonderful alternative to "lox and bagels"!
     
  2. I'mPat
    Boy am I glad I was ravenously hungry this morning as this certainly left me feeling chock a block and very satisfied and even the DM devoured all of hers. I did accidently use light cream cheese instead of light cream but it still stayed wonderful and a sharp vintage cheese on top and in a fan forced oven at 170C 15 minutes and then 5 for the cheese. Thanks Jan from me and the DM, made for Make My Recipe - Spring Edition.
     
  3. Candy N.
    Tried this recipe this morning and it was a big hit. I try to lighten up everything so just sprayed the pan instead of adding olive oil and replaced the cream with fat free plain yogurt. Also, the only smoked cheese I could find was Muenster. Super simple and tastes wonderful!
     
  4. joyceslater
    Someone gave us some smoked salmon and thought I don't like it, I didn't want to throw it away. I put the ingredients together until the last step and then put the skillet in the oven and cooked it that way. Good for a change.
     
  5. PaulaG
    DH and I loved this for breakfast this a.m. Quick to put together and after it goes into the oven, only minimal supervision is needed. Served this with sliced tomatoes and recipe #97361. Into my Then There Were Two Cookbook.
     
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Tweaks

  1. teresaoden2014
    For newer chefs out there, 100 grams of smoked salmon is roughly equal to 3.5 ounces. And a 180 degree Celsius oven is about 350 degrees Fahrenheit.
     
  2. I'mPat
    Boy am I glad I was ravenously hungry this morning as this certainly left me feeling chock a block and very satisfied and even the DM devoured all of hers. I did accidently use light cream cheese instead of light cream but it still stayed wonderful and a sharp vintage cheese on top and in a fan forced oven at 170C 15 minutes and then 5 for the cheese. Thanks Jan from me and the DM, made for Make My Recipe - Spring Edition.
     
  3. Candy N.
    Tried this recipe this morning and it was a big hit. I try to lighten up everything so just sprayed the pan instead of adding olive oil and replaced the cream with fat free plain yogurt. Also, the only smoked cheese I could find was Muenster. Super simple and tastes wonderful!
     
  4. Babyoil
    Jan, this was a good dish and extremely filling. Hubby and I were greedy and ate most of it in one sitting. The only problem we had was that we found it to be awfully salty. Do you think if I soaked the salmon in water for a bit that it would help? I used shallots instead of green onions since shallots are growing in the garden. They were just fine in the recipe. We also topped some with sour cream to try that out. Yum! We are going to make again since this is such a great brunch dish. Thanx!
     

RECIPE SUBMITTED BY

<p><img src=http://1.bp.blogspot.com/--qzFlPmoBZk/TbKPpmzGD6I/AAAAAAAAByw/w4d1ZAk6Tmc/s400/BILD4983.JPG alt= width=400 height=300 /><img src=http://4.bp.blogspot.com/_uP9r5mIQTLU/TVSdwtrfzeI/AAAAAAAABvc/6wIdCGjwJL8/s400/untitled.jpg alt= width=400 height=300 /><img src=http://4.bp.blogspot.com/-pdWKI9ofcqY/TVSaUgSfLYI/AAAAAAAABvU/vsThm3lL7TE/s400/untitled.jpg alt= width=400 height=300 /><img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&amp;fbid=464057497463&amp;op=1&amp;o=global&amp;view=global alt= /><img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&amp;fbid=464057497463&amp;op=1&amp;o=global&amp;view=global alt= /><img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&amp;fbid=464057497463&amp;op=1&amp;o=global&amp;view=global alt= /> <object width=288 height=192 data=http://picasaweb.google.com/s/c/bin/slideshow.swf type=application/x-shockwave-flash> <param name=data value=http://picasaweb.google.com/s/c/bin/slideshow.swf /> <param name=flashvars value=host=picasaweb.google.com&amp;RGB=0x000000&amp;feed=http%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2Fjanandruss%2Falbumid%2F5047998773731621633%3Fkind%3Dphoto%26alt%3Drss%26authkey%3DoiWHiLPpkPQ /> <param name=src value=http://picasaweb.google.com/s/c/bin/slideshow.swf /> </object> <img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&amp;fbid=464057497463&amp;op=1&amp;o=global&amp;view=global alt= /><br />Thanks for visiting my page and thanks too to any of you who take the time to make, review or photograph one of my recipes. <br /><br />I came to Recipezaar&nbsp;9 years ago looking for a duck salad recipe. Bergy answered my request, I took a look around the site and joined that day (January 18th 2002). I can't remember my life without Recipezaar. I've made (and met) many wonderful friends through it.</p> <p>In 2005, I was invited to host the brand new Australian/New Zealand forum, but quit that role recently and am really enjoying just being a Groupie!<br /><br />I am married to Russell. He was a widower with 3 teenage boys and I was a single parent with two little boys when we met in Feb 1992. We now have 5 wonderful grown men (my baby is 26),&nbsp;5 beautiful partners (we finally got the girls) 2 special grandsons, and count ourselves so lucky. The night Russ and I met, we stayed up until 6am talking about food and wine and 18 years later, we are still doing it!&nbsp;</p> <p>This mutal love of food lead to a huge weight gain for both of us (both around 110kgs) so at the end of March 2010, I&nbsp; decided enough is enough and&nbsp; embarked on my own weight loss program. We've reduced fat intake and protein portions, upped fibre (so lots of fresh fish, veg, salads and a bit more fruit), reduced alcohol and stopped snacking (unless it's a piece of fruit or a pickled onion or cucumber). I have lost&nbsp;33 kg (or around&nbsp;72 lbs) to date&nbsp;(August 2011)and &nbsp;I've gone from an Aus size 24 (US 20) to my current 14/16 (US 10/12)&nbsp;I'd like to lose a futher&nbsp;8 kgs, but one step at a time! Russ&nbsp;&nbsp;has lost 38 kg so is the lightest he's been since arriving in Australia 32 years ago! I&nbsp; get a shock these days when I do the laundry cos his clothes are so SMALL!!!</p> <p>People often say they are amazed because losing weight is so hard but I'm amazed at how easy this is. And so much nicer than the alternative I was looking at-lap banding! I can go out and eat and drink as I wish, then come home and be sensible. It's certainly working for us! I can walk, get up and down off the floor or ground, and I now&nbsp;buy clothes&nbsp; because I like them, not just because they fit!). My blood pressure has gone from dangerous to perfect, my cholesterol and blood sugars are perfect and way back into normal now so it's been really good from a health aspect too.</p> <p>For every day this has taken, I feel like I've been given back two-my life has changed so much with the things I now feel I can do. I even managed to walk almost 11ks around the big red rock Uluru in the top picture and I know I couldn't have done it 12 months before. My eventual aim is to ride on the FRONT of the camel-recently, I had to ride on the back as I'm heavier than&nbsp;Russ lol. But twelve months ago I couldn't ride at all as I was out of the weight range to do so!</p> <p>Once upon a time, I used to be a chef, cooking for a living, but now just really enjoy cooking for the two of us, family and friends. I think that my food knowledge has really helped in our weight loss though.</p> <p>The&nbsp;middle photo&nbsp;was at my starting weight of&nbsp;110kg taken in Feb 2010 and the&nbsp;bottom&nbsp;taken January 2011 and 24kg lighter, the TOP taken in April 2011 and 27kgs lighter!&nbsp; I can see the difference even if you can't LOL. I wish I knew how to edit them into order.</p> <p>Russ and I still&nbsp;love our food-we wake up thinking about dinner and go to sleep remembering it. I especially like light, bright Asian food and if it has duck in it, that's an added bonus. We are keen fisher people and keep ourselves well supplied with fresh fish, squid, crabs and fresh yabbies (crawfish). <br /><br />In February 2006 we headed off on what was to be&nbsp; 3 years and two months travelling Australia. It was the most wonderful time of our lives but all things must end and in May 2009, we moved into a brand new villa unit. I&nbsp; realised then how much I had missed my own laundry room, kitchen and sofa (all things I took for granted until we travelled in our caravan).&nbsp; Since coming home, we've spent the winters travelling and fishing in the warm northerly parts of Australia and the summers in our gorgeous little home amongst friends and family. It's a wonderful life and I feel so very privilaged to be able to experience it!</p> <p>When we leave home to travel, we take along all the food in our pantry, carry a domestic freezer, vacuum sealer,&nbsp;all our knives and favourite cookware and eat&nbsp;exactly the same as we would at home (perhaps we eat more fresh seafood)-we aren't on vacation-we're just living somewhere else!<br /><br /><br />Why did I give you the stars that I gave you??? <br />5 stars=awsome, fantastic, amazing, nothing to complain about <br />4 stars=very good, but I added something, felt it needed something, the recipe wasn't particularly well written or it really wasn't awesome, fantastic or amazing, just very good <br />3 stars=it was OK <br />2 stars=it was forgetable <br />1 star=no one could/would eat it tonight, tomorrow or ever again <br /><a href=http://www.satsleuth.com/VisitorMap/stats.php?id=6Vsv878m><br /></a></p>
 
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