Another one of symbol's savoury cottage cheese bowls! This one used salmon that they got for me which I then forgot to eat. symbol attests that it was tasty, but not as good as the chicken and olive version.

Smoked Salmon Cottage Cheese Bowl

Ingredients

• ½ C cottage cheese
• ¼ C diced cucumber
• 3 Tbsp diced tomato
• 2 slices smoked salmon, chopped
• 1 Tbsp capers
• 1 Tbsp chopped chives or green onions
• 1 tsp chopped fresh dill (or ½ tsp dried)
• 1 tsp toasted sesame seeds
• ½ tsp dried garlic
• ½ tsp dried onion
• ½ tsp poppyseeds (optional)
• ½ tsp furikake (optional)
• ¼ tsp black pepper, ground

Directions

1. Combine all ingredients, in listed order, in a bowl.
2. Eat.

We're all out of cottage cheese and I haven't had a chance to make any more bread yet, so I was at a bit of a loss as to what to make for breakfast.

Luckily we still had some sour cream left in the fridge and I'd gotten a small package of smoked salmon on sale last week. And with the dried chives in the pantry and the neverending supply of eggs from the chickens, that gave me everything I needed to make these simple but special-feeling scrambled eggs.

Smoked Salmon Scrambled Eggs

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 1 Tbsp. unsalted butter
• 8 large eggs
• 2-4 Tbsp. milk
• salt and pepper, to taste
• 150g smoked salmon, chopped
• 2-3 Tbsp. chopped fresh chives
• 1/2 c. sour cream or crème fra&icric;che
• 1 Tbsp. grated lemon zest

Directions

1. Melt the butter over medium-low heat.
2. Beat the eggs with the milk and season to taste with salt and pepper.
3. Pour the egg mixture into the pan and allow to cook for a minute or two without stirring.
4. Gently stir the eggs and allow to cook until nearly set (another 2-4 minutes).
5. Stir in the smoked salmon and chives and cook for a minute or so longer.
6. Serve topped with sour cream/crème fra&icric;che and lemon zest.

I've been meaning to make these breakfast toasts for a couple weeks now, but my breakfast plans keep getting off track. I finally managed to get all the bits organized though and was up early enough to put this together this morning.

I do feel like the proportions could use a little adjusting. The recipe is meant to be for four slices of toast, but we had a lot of cheese left over, even though I felt like I was pretty generous with it. I think we probably could have gotten away with about half as much cheese. Everything else seemed about right though. That said, I certainly wouldn't've said no to a bit more salmon...

To make life easier, I've adjusted the recipe to use one whole brick of cream cheese (250g).

Smoked Salmon Toasts with Capers and Red Onion

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 250g cream cheese, softened
• 3 Tbsp. chopped fresh dill or 1 1/2 Tbsp. dried dill
• 1/2 Tbsp. lemon juice
• salt and pepper, to taste
• 8 slices of bread, toasted
• 300g thinly sliced cold-smoked salmon
• 1/2 red onion, thinly sliced
• 1/4 c. capers
• 2 Tbsp. chopped fresh chives

Directions

1. Mix the dill and lemon juice into the cream cheese and season to taste with salt and pepper.
2. Spreak the cream cheese on the toast and top with salmon, onion, capers, and chives.

I decided at the last minute that I wanted to make an extra dish to share on Boxing Day. I debated between a few different possibilities, but ultimately settled on these very simple galettes. They were easy to make and used up the last few potatoes from the pantry. Plus, I already had a small package of smoked salmon in the fridge that I'd picked up on sale a few days ago. And it really doesn't need much beyond salmon and potatoes.

Potato Galettes with Smoked Salmon

From Dish of the Day by Kate McMillan

Ingredients

• 2 russet potatoes (~350g)
• 2 Tbsp. canola oil, divided
• 90g smoked salmon, thinly sliced and cut into ~5cm squares
• 1 Tbsp. chopped fresh chives¹
• 2 Tbsp. sour cream (optional)

Directions

1. Peel and grate the potato.
2. Squeeze the potato, one handful at a time, in paper towels to remove as much of the moisture as possible.
3. Heat 1-2 tsp. of oil over medium-high heat.
4. Drop ~1 Tbsp. of grated potato into the pan and press it flat.
5. Make several more galettes, leaving enough space between them that they do not touch while cooking.
6. Cook until top is transluscent and underside is golden (3-4 minutes).
7. Flip and cook until the other side is well-browned (~3 minutes longer).
8. Transfer to a wire rack to cool.
9. Transfer to a plate and top each galette with a piece of salmon.
10. Garnish with chives.
11. Top each galette with a little sour cream (if desired).

¹ I didn't have any fresh chives handy, so I just used a few freeze-dried chives. Fresh definitely would have been preferred though. ^Back