| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Greek |
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 1 |
oz |
Butter |
| 8 |
md |
Eggs; lightly beaten |
| 4 |
oz |
Smoked salmon cut into long thin strips; (the thinner the |
|
|
; better) |
|
|
Grated zest of half a lemon |
| 1 |
tb |
Snipped chives |
|
|
Salt and freshly ground black pepper |
| 5 |
tb |
Double cream |
| 8 |
|
Baking cones; (cream horn moulds) |
| 1 |
pk |
Frozen puff pastry; (thawed at room |
|
|
; temperature) |
|
|
Pot of natural Greek yoghurt; (for the dressing) |
| 6 |
|
Tomatoes skinned de-seeded and finely; (for the dressing) |
|
|
; chopped |
|
|
Diced cucumber; (for the dressing) |
|
|
Lemon – juice and zest; (for the dressing) |
|
|
Salt and freshly milled black pepper; (for the dressing) |
INSTRUCTIONS
Prepare Dressing - Mix together natural yoghurt, prepared tomatoes and
diced cucumber, zest and juice of 1 lemon and season well with a
little salt and freshly milled black pepper. Set aside until required.
Roll out pastry until approximately 1 cm thick and cut into long
strips.
Lightly grease baking cones. Starting at the tip of each cone
carefully wrap each pastry strip around an individual cone,
overlapping it slightly. Slightly dampen the edge of the pastry and
seal it to the cone.
Bake in a moderate oven (gas mark 5) for 15 minutes (approximately).
Melt the butter over a bain-marie (double saucepan of boiling water).
Pour the eggs into the butter then add the smoked salmon lemon zest
and chives and season with salt and freshly ground black pepper.
Stir with a wooden spoon until the mixture becomes thick and creamy.
Gradually add the cream and remove from the heat. Check and adjust the
seasoning if necessary.
Fill two puff pastry cones with scrambled eggs and smoked salmon
mixture, and a little extra around cones. Place a little of the
dressing mixture, chopped tomatoes and chopped cucumbers around each
plate, garnish with a slice of lemon and fresh herbs and serve
immediately.
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