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Eggs in salmon cups

Eggs in salmon cups


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  • 250g smoked salmon fillets
  • 2 eggs
  • 50g cheese
  • green onion leaves
  • 200g shrimp
  • 3 slices of bread
  • 1 cup mayonnaise
  • dill
  • 1 tablespoon olive oil

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Eggs in salted cups:

Beaten eggs are mixed with finely chopped onion, grated cheese, half of the finely chopped shrimp, 1 tablespoon of water, salt and pepper and pour into the pan with hot oil, always stir to avoid an omelet and set aside, small shapes are lined with fillets and inside the amount of eggs is divided into how many shapes they are, slices of bread are cut with a metal ring, fried and put in each form over the eggs, press a little then refrigerate serve, put mayonnaise on a plate, made softer than usual, in the middle turn the shape and a little greenery on top.


8 risotto recipes with light salmon

To make a different, sophisticated and bolder dish in today's kitchen and continue to follow the diet line? A good idea is to try one of these easy salmon risotto recipes.

It may not be the most common type of risotto and you may not have seen it on the restaurant menus there, but you are guaranteed to be amazed and fall in love with that recipe. Moreover, there are many health and good health benefits of salmon that you can take advantage of, resulting mainly from the content of omega 3 fatty acids.

Then, check the recipes we have prepared and try the one that attracted the most eye!

1. Whole salmon risotto recipe

ingredient:

  • 300g pre-boiled brown rice
  • 350g of salmon
  • 1 onion
  • 1 teaspoon light margarine
  • 2 tablespoons flax seeds, crushed
  • 2 tablespoons ricotta cream
  • salt to taste
  • fine plants for taste
  • pepper to taste.

Preparation method:

Cook the rice in a pan with water until dry and dry. Book it.

Saute the onion in a light margarine pan. Add the salmon to the chips and keep until the color is obtained. Book it.

Heat the rice, add 2 tablespoons of ricotta cream and add the salmon. Add the spices and finish with the crushed flax seeds. Serve!

2. Light salmon risotto recipe

ingredient:

  • 2 liters of water
  • 2 stalks of celery
  • 1 potato
  • 1 onion
  • 1 carrot
  • 2 tablets of light fish broth.
  • 5 tablespoons olive oil
  • ½ chopped onion
  • 2 cups of tree rice tea
  • 400 g of smoked and chopped salmon
  • 2 seedless and chopped tomato seeds
  • 1/2 cup grated Parmesan cheese
  • olives to finish
  • ½ cup of chopped parsley
  • salt to taste.

Preparation method:

Heat the water in a large pot and put the celery stalks, potatoes, onions, carrots, fish tablets and boil to form an aromatic broth.

In another pan, heat the oil and chop the onion. Add the rice, melt and pour a crate of vegetable broth and allow to dry. As it dries, add more broth and stir constantly until the rice is al dente and soft. Add the salmon, tomatoes and finish with Parmesan cheese, olive oil, parsley and salt. Mix well and serve!

3. Recipe for light salmon risotto with pumpkin

ingredient:

  • 2 tablespoons light margarine
  • 1 cup zucchini
  • 1 medium onion, chopped
  • 1 cup of tree rice tea
  • 1/2 cup dry white wine
  • 1 liter of natural vegetable stock
  • 1 pot of light ricotta cream
  • salt to taste.

Preparation method:

Saute the onion in a pan with light margarine. Then add the rice and fry. Sprinkle with white wine and let it dry. Then add some of the stock of vegetables and season with salt. Stir until dry. Add more broth and repeat the process until the rice is al dente and creamy. Then add the zucchini, season the season and wrap the ricotta cream. Mix well and serve.

4. Light salmon risotto recipe with endive

ingredient:

  • 4 tablespoons light butter
  • 1 chopped onion
  • 1 bouquet of endive cut into thin strips
  • 2 1/2 cups arboreal rice
  • 1 cup dry white wine
  • 2 liters of vegetable potatoes
  • 1 cup of light cream milk
  • 300 grams of smoked salmon cut into thin strips
  • 3 tablespoons grated Parmesan cheese
  • salt to taste
  • pepper to taste.

Preparation method:

In a pan, put half the butter and onion. Season with salt, pepper and brown for 5 minutes on medium heat. Add the endive and soak for another 5 minutes. Add the rice and leave for another 4 minutes.

Add the white wine and cook until almost dry. Add the vegetable broth in sufficient quantity to cover the rice and boil, stirring sometimes so that it does not stick. As it dries, add more soup.

When the rice is al dente, add the cream and mix well. Reduce heat, add salmon, cheese, remaining butter, stir and serve!

5. Recipe for risotto with light salmon and yogurt

ingredient:

  • 300g pre-cooked rice
  • 350g of salmon
  • 1 onion
  • 1 teaspoon light margarine
  • 2 tablespoons plain yogurt
  • salt to taste
  • fine plants for taste
  • pepper to taste.

Preparation method:

Cook the rice in a pan with water until dry and dry. Book it. Saute the onion in a light margarine pan. Add the salmon to the chips and keep until the color is obtained. Book it.

Heat the rice, add the yogurt and add the salmon. Add the spices and serve!

6. Recipe for risotto with light salmon and leeks

ingredient:

  • 2 liters of water
  • 2 stalks of celery
  • 1 potato
  • 1 onion
  • 1 carrot
  • 2 tablets of light fish broth.
  • 5 tablespoons olive oil
  • ½ chopped onion
  • 2 cups of rice tea
  • 1 glass of leek
  • 400 g of smoked and chopped salmon
  • 1/2 cup grated Parmesan cheese
  • olives to finish
  • ½ cup of chopped parsley
  • salt to taste.

Preparation method:

Heat the water in a large pot and put the celery stalks, potatoes, onions, carrots, fish tablets and boil to form an aromatic broth.

In another pan, heat the oil and chop the onion. Add the rice, melt and pour a crate of vegetable broth and allow to dry. As it dries, add more broth and stir constantly until the rice is al dente and soft. Add the salmon, leeks and finish with Parmesan cheese, olive oil, parsley and salt. Mix well and serve!

7. Recipe for light salmon risotto with Sicilian lemon

ingredient:

  • 2 tablespoons light margarine
  • 1 cup zucchini
  • 1 medium onion, chopped
  • 1 cup of tree rice tea
  • 1/2 cup dry white wine
  • 1 liter of natural vegetable stock
  • 1 pot of light ricotta cream
  • salt to taste
  • lemon blade to taste.

Preparation method:

Saute onions in a pan with light margarine. Then add the rice and fry. Sprinkle with white wine and let it dry. Then add some of the stock of vegetables and season with salt. Stir until dry. Add more broth and repeat the process until the rice is al dente and creamy. Then add the lemon peel, season the seasoning and wrap the ricotta cream. Mix well and serve.

8. Recipe for light salmon risotto with capers

ingredient:

  • 4 tablespoons light butter
  • 1 chopped onion
  • 1/2 cup drained carp
  • 2 1/2 cups arboreal rice
  • 1 cup dry white wine
  • 2 liters of vegetable potatoes
  • 1 cup of light cream milk
  • 300 grams of smoked salmon cut into thin strips
  • 3 tablespoons grated Parmesan cheese
  • salt to taste
  • pepper to taste.

Preparation method:

In a pan, put half the butter and onion. Season with salt, pepper and brown for 5 minutes on medium heat. Add the rice and cook for 4 minutes.

Add the white wine and cook until almost dry. Add the vegetable broth in sufficient quantity to cover the rice and boil, stirring sometimes so that it does not stick. As it dries, add more soup.

When the rice is al dente, add the cream and mix well. Reduce heat, add salmon, cheese, venison, remaining butter, stir and continue serving!

Eggplants can be an excellent ally to create creative and tasty recipes for anyone consuming a low-carb diet. Some ideas for low carb eggplant recipes that we separate are caponatas for a starter or side dish, a hot salad, a puff, eggplant lasagna, parmesan or eggplant bread, stuffed eggplant, eggplant pizza and even sandwich using eggplant instead of bread. There is mu

Whether it's nuts, pistachios, Brazil nuts or almonds, oil seeds are always on the superfood lists for our diet - and with good reason. They are full of nutrients, vitamins and rich in omega-3 and fiber and also have a number of health benefits such as lowering cholesterol, blood sugar balance, improving digestive health, to name just a few. That being said, g


Egg salad with mayonnaise

Another very simple but extremely tasty recipe that you can cook with the eggs left over from the Easter table, especially those that have not been nicely peeled and cannot be used for stuffed eggs.

For the egg salad you will need:

  • 8 eggs
  • a small onion
  • 3 tablespoons mayonnaise
  • 3 tablespoons mustard
  • salt, pepper and garlic powder

The first step is to chop the eggs into the right pieces and finely chop the onion. Then mix the eggs, mayonnaise, mustard and onion in a large bowl and season with salt, pepper and garlic powder to taste. The salad should be refrigerated for at least two hours so that all the ingredients are bound.


Cups of marzipan and fruit

Thanks to this recipe, you will be enthroned in the kitchen not as a marzipan doll, but as a skilled pastry chef who knows how to prepare easily and with all love. cups of marzipan and fruit sweet and tasty.

You can prepare at home healthy marzipan, you just need 3 basic ingredients: Peeled almonds, coconut oil and liquid sweetener (honey, for example). This fine pastry has its origins in Italy and is used to decorate delicious cakes since ancient times. The main ingredient in marzipan is almonds, they fight diabetes, support heart and bone health, are good for the brain and help to lose weight. You should not be afraid to eat sweet marzipan, because it can be prepared in a healthy version.

The fresh fruit sauce of this dessert, made up of berries such as strawberries, raspberries and blueberries enriches these cups of marzipan and fruit with a healthy and juicy taste that is full of vitamins and nutrients. These cups are a great and quick treat when you feel like something sweet or when you want to give your loved ones an unusual dessert. They can be served with hot drinks and create a relaxing atmosphere and unforgettable moments.


Eggs laid on a bed of arugula, smoked salmon and avocado

Fill a deep frying pan with water (a layer of about 7.5 cm). Add the vinegar and bring the water to a boil, but do not let it boil. It should only have small bubbles.

Divide the arugula into four plates. On top, squeeze a little lemon. Divide the smoked salmon into four equal portions and place it over the arugula. Cut the avocado into thin slices and arrange it over the salmon. Squeeze a little more lemon on top.

Then, one by one, break one egg and put it in boiling water. Mix it with a teaspoon so that it stays together.

Put eggs over the rest of the ingredients, season with salt and pepper and serve the salad immediately.

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EGGS FILLED WITH SALMON

Hello. Today I have only a good recipe for an ordinary day as well as for a festive meal. I really like this combination of stuffed eggs. I hope you like this recipe too. I wish you a beautiful day, surrounded by loved ones and good appetite.

Ingredient:

  • 7 chicken eggs
  • 3 tablespoons & # 8211 mayonnaise
  • 1 teaspoon mustard (quick-medium)
  • ½ sweet red pepper (baked and peeled and seeded)
  • 30 gr. - smoked salmon
  • Salt

For decoration:

Method of preparation:

  1. Boil the eggs. When the water starts to boil, let the eggs boil for about 10 minutes.
  2. After the eggs have boiled, put them under a stream of cold water and let them cool completely.
  3. Peel a squash, grate it and cut it in half.
  4. Using a teaspoon, carefully remove the yolks and place them in a blender.
  5. Add the roasted peppers, mustard, mayonnaise on top of the yolks and season with salt to taste. Mix everything until the composition is homogeneous.
  6. Transfer the mixture to a squirt or pastry bag and decorate each half of the egg in a circle. Garnish with strips of salmon, dill leaves and sprinkle with dried chilli flakes. It is consumed cold as an appetizer, good appetite.

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


SMOKED SALMON NEST WITH EGGS

salmon it is that mythical fish, which we find on various cave paintings, representing fishing scenes. Later, Pliny the Elder tells us in & # 8222Natural History & # 8221 about this migratory fish, highly appreciated by the Romans.

The Romans were the ones who arranged the first pools for raising salmon, other than in the free state.

In the Middle Ages, being very present in French rivers, the first recipes appear, recorded by the great chef Taillevant. In addition to the many recipes for preparing salmon, Taillevant is the first to say that salmon keeps much better if smoked.

At present, salmon comes mainly from farms and is the most consumed fish in the world.

SMOKED SALMON NEST WITH EGGS

Ingredient:

  • 7 slices of smoked salmon
  • 6 eggs
  • 50 g butter
  • 300 ml of cream
  • 1 lemon
  • 1-2 cucumbers
  • parsley or dill
  • salt pepper

Method of preparation:

Cut a slice of salmon into small cubes.

Beat the eggs well in a bowl, add the chopped salmon and pepper. Bake the salmon eggs in a bain-marie for about 15 minutes, stirring constantly over low heat. When you have obtained a creamy composition, turn off the heat and add the butter cut into pieces. Mix well.

Bring the cream to a boil over low heat so that it does not cut until it is reduced by half. Add lemon juice, salt and pepper to taste.

With a sharp knife, cut the bows from the cucumber and scald them for a minute in salted water. Remove and allow to drain on paper towels.

Arrange a slice of salmon, folded in half, in the middle of each plate and shape it into a nest. Fill with beaten eggs. Arrange the cucumber bottoms on the edge.

Place a little salad on the plates, the salmon nest and decorate with parsley or dill leaves.

My secret : I often add eggs when they are in a bain-marie, onion or green garlic.


FILLED EGGS - MIMOUS EGGS

There is no New Year's Eve or Easter without stuffed eggs. I am convinced, in fact, that they are appreciated at any special event in the family, being an extremely tasty appetizer that anyone can prepare quickly and very easily.

I chose for today a simple recipe for stuffed eggs - Mimosa eggs with the thought of the wonderful yellow Provencal flowers of the same name, especially to cheer up even more the arrangement of the table with bruschettas with tomatoes and basil, endive salad with noble cheese and nuts or endive salad with cream cheese, salmon and avocado. And if you like to have a few with you appetizer baskets with mushrooms, I recommend this recipe as easy.

And what main ingredient can be more suitable for these stuffed eggs - Mimosa eggs, than organic eggs from the country with intense yolks that will help me even more… They are a bit small, it's true, but I don't think that will be such a problem while they will help me for a delicious and effective recipe for guests.

Ingredient:

  • 8 eggs
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • 1 pinch of salt and ground pepper
  • 150 ml. sunflower oil
  • 1 tablespoon lemon juice
  • 5-6 chives (green chives)
  • 1 paprika powder

Preparation method:

1 Start with eggs that you will need to boil for about 10 minutes. If you forgot to bring them to room temperature, I recommend putting them in cold water from the beginning to avoid cracking them in case you put them directly in hot water. Boil for 10 minutes when the water starts to boil, and to clean them easily, I recommend taking them out in a bowl of cold water in which you put a few ice cubes.

2 In the meantime, you can make a simple homemade mayonnaise. It only takes 4-5 minutes. I guarantee it is much tastier and healthier than the one on the market. I could even say that she is the one who defines the exceptional taste of these stuffed eggs. Put a raw yolk in a bowl, add a teaspoon of mustard, a pinch of salt and ground pepper and mix well. Lightly add the oil, stirring constantly with a fork or a wooden spoon so that it does not cut and at the end add the lemon juice and season with salt.

3 Peel the eggs and cut them in half lengthwise. Put the yolks separately and pass them through a fine grater or a sieve. They will be much more airy and fluffy than if you grind them with a fork. Add about three quarters of the amount obtained over the mayonnaise and mix lightly with a spatula. At the end, put the chopped chives, and if you still want, you can add another drop of mustard.

4 Place the composition in a pos with a star tip and fill in the egg white halves. On top you can add chives and a sweet paprika powder and don't forget that there are no Mimosa eggs without the golden yellow effect from the finely crushed yolks, so sprinkle abundantly at the end. Serve these stuffed eggs as such or with a lettuce or arugula salad.


Edamame soy salmon

Today's recipe shows us that simple things are, as usual, the best! Edamame soy salmon, a recipe as simple as it is special!

Salmon has always been my favorite and when Luca was little and refused any food, I knew I would go safe with salmon cooked in any way! But the simplest and fastest way to cook salmon? First we remove the scales, it's very easy, with just a few knife movements. Then, we use tweezers to remove any bones from the tabs. Sure, we can remove the skin, but why would we do that when the salmon skin is so crispy and delicious! Then grease the fish with olive oil and season it simply with salt and pepper. Of course, there are various mixes of spices for fish, but the salmon itself has a special flavor and you really do not need more than salt, pepper and, of course, depending on your preferences, lemon juice.

I took salmon fillet from Miramax, of course! The value for money is excellent and each portion is individually packaged!

Don't forget, on www.miramax.ro we also have a discount code - TEO10 - which offers you an extra 10% discount on your shopping cart!

Salmon garnish? Soy edamame! What are edamame? Green soybeans! They are very tender inside and have a crunchy coating, just like peas or green beans. Edamame soy is very well known and appreciated in Asian cuisine, being considered a superfood. Edamame soy contains protein, fiber, fatty acids, omega 3 and omega 6, vitamins A, C and K, but also B1, B2, B3, B5, magnesium, potassium, zinc, phosphorus. It is very easy to digest and helps digestion due to its high fiber content.

to Miramax find soybean edamame beans or pods from Orogel. I prepared it simply - pan-fried, with butter and olive oil, seasoned with hot peppers and Kikkoman soy sauce, without salt. A wonderful salmon garnish has come out! But edamame is suitable for any type of meat and, of course, can be a meal in itself, not just during fasting periods!

Let me tell you about the wine I served with Salmon with edamame soy. Is called Scaia Garganega / Chardonay & # 8211 Tenuta Sant & # 8217Antonio Veneto (Italia). Even I, who DO NOT drink alcohol, tasted it and I really liked it! Cold, from the fridge, with a drop of shock syrup? A dream! But Sergiu simply served it and praised it as an excellent wine!

An amazing white wine! Fresh, lively and very fragrant, with intense aromas of white flowers, jasmine and citrus (grapefruit, orange), pineapple, apple, pear, mango with light notes of banana.


If you like it, share it with your friends!

A recipe with salmon pate. Sandwich.



Ingredient:

Slices of bread (here the quantity depends on your needs)
For salmon paste:
150g smoked salmon fillets
200g Philadelphia Cheese
Freshly chopped dill
Lemon juice
Salt and pepper to taste

For decoration:
A few slices of lemon
3 hard boiled eggs
Cherry tomatoes
Fresh dill

Method of preparation:
In a saucepan, put salted water and boil 3 eggs. Let them boil until they become hard, about 5 minutes, after they have boiled, peel them and leave them to cool.

Cut the salmon fillets into strips.

Finely chop the fresh dill.

Put the salmon fillet strips in a bowl, add the Philadelphia cheese, season with salt and pepper to taste, squeeze the juice from a lemon and add the fresh dill that we have previously chopped.

After I put all these ingredients in the bowl, I pass them with the blender until they become a paste.


Once the salmon paste is obtained and having prepared the other ingredients that we use to decorate, we start to form the sandwiches.
We take a slice of bread (leave it as it is or give it what shape we want), grease it with salmon cream, garnish with a slice of egg, 2 pieces of lemon, half a cherry tomato and fresh dill. The quantities of ingredients we use to decorate are in fact according to everyone's preference, everyone forms their sandwich to their liking.






Comments:

  1. Buagh

    Bravo, your idea is useful

  2. Jean

    You, casually, not the expert?

  3. Tojatilar

    Cool bedside table

  4. Nell

    What necessary phrase ... Great, an excellent idea



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