| Prep: 15 mins | Cook: 10 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 464 | 29g | 15g | 16g |
| sugars | fibre | protein | salt |
| 9g | 3g | 32g | 2.9g |
The Horopito Smoked Salmon Scramble recipe is one that I hold near and dear to my heart. There’s something about the rich, smoky flavour of the salmon, the tangy hit of fresh lemon and horopito pepper and the sweet-tart burst of fresh fruit that speaks to my West Coast upbringing, and the way we Californians love freshness, flavour and healthful eating.
A Delicious Way To Start The Day
Breakfast is often touted as the most important meal of the day and this recipe showcases just how true that statement can be. The salmon offers a serving of high-quality protein along with a wealth of essential Omega-3 fatty acids. If you’re a fan of eggs benedict or a classic smoked salmon bagel, I guarantee you’ll love this scramble!
Fruit On The Side
To round off this meal, I usually love including a colourful side of fresh fruit. It adds a refreshing contrast to the rich eggs and salmon. More than just a palate cleanser, the fruit provides a hefty dose of fibre, vitamins and antioxidants. Pair this scramble with any seasonal fruit for a balanced meal that’s as good for you as it is tasty. This could be a sublime alternative to your regular fruit salad.
Why Horopito?
The use of Horopito pepper might be a little unexpected, but it’s surprising just how well it works. Its pepper-like quality and slightly lemony flavour make it a perfect mate to the smoked salmon. Indigenous to New Zealand, Horopito pepper contains a compound called polygodial, which has been studied for its potential anti-inflammatory and antifungal properties.
There’s so much to love about this Horopito Smoked Salmon Scramble, from its layers of complex, vibrant flavour to its healthful benefits. It’s a breakfast dish that truly allows you to start your day in the most delightful way possible.
What You’ll Need
- 12 Large eggs
- 1/4 cup Whole milk
- 2 tablespoons Butter
- 1 lb smoked salmon, thinly sliced
- 1 tablespoon Horopito pepper
- 1 lemon, juiced and zested
- 1/4 cup fresh dill, chopped
- Salt and pepper, to taste
- 1.5 cups Fresh fruit (for serving)
- 6 Whole grain bread slices (for serving)
Method
Step One
Firstly, crack the 12 large eggs into a bowl. Add the 1/4 cup of whole milk and a pinch of salt and pepper to taste. Whisk these ingredients together until they combine into a light, fluffy mixture.
Step Two
Melt 2 tablespoons of butter in a non-stick frying pan over a medium heat. Once the butter starts to bubble, add the thinly sliced smoked salmon into the pan. Stir gently until it is slightly cooked.
Step Three
Now, sprinkle 1 tablespoon of Horopito pepper across the smoking salmon, stir well to ensure an even coating. Cook for another minute, allowing the flavored butter to infuse into the salmon.
Step Four
Pour in the previously mixed egg mixture. Let it sit for around 30 seconds before until the eggs begin to set around the edges. Then, begin to stir gently, working from the outside in to create large, soft curds.
Step Five
Continue to cook, stirring occasionally, until the eggs are mostly cooked but still slightly runny in places, this should take about 2-3 minutes. Then, add the fresh lemon juice, zest, and chopped dill. Stir through until everything is well combined.
Step Six
Once the eggs are cooked to your liking, remove the pan from heat. Taste and adjust the seasoning, adding more salt, pepper or Horopito if needed.
Step Seven
Serve the Horopito smoked salmon scramble with whole grain bread and a side of fresh fruit. Enjoy your flavorful, satisfying meal!
