I must admit, I’m not a morning person and definitely not a ‘breakfast person’. The last thing I need as I drag myself around the house in the morning is a plate, or bowl, of food. Coffee, however, is another matter entirely.
The problem is by mid morning at work I’m famished and with a deficit of cafes around selling anything other than heart-attack-inducing hot sandwiches, I tend to take those God-awful microwave porridges into the office. People of Scotland: please don’t judge me.
So come the weekend, with a little more time and a kitchen at hand, I try and make something properly. Ironically, Saturday tends to comprise the aforementioned heart-attack-inducing sandwich, or even the delicious but deadly “full English”. I see it as a reward for navigating yet another working week without killing anyone (I’m of the opinion that deceased clients are bad for cashflow and expired staff rather less productive).
This breakfast dish is typically something we have on a lazy Sunday. It’s quick, filling and actually inexpensive – a little smoked salmon goes a long way. I actually prefer it with some nice freshly hot-smoked salmon, but this is nearly as good. I made a ‘kind-of’ tartare sauce with home-made mayo, gherkins and finely minced picked onion. It was nice and sharp against the egg and salmon.
It’s not normally something I’d post about, especially as I wrote about something similar a while back, but there were a number of reasons for doing so today:
- We have a new dining table
- It’s the first time I tried making Mayo in the mixer therefore NOT getting it everywhere.
- This morning, for the first time in living memory, it wasn’t CHUCKING IT DOWN WITH RAIN and therefore had some decent light. Oh, now wait, it’s started chucking it down…..
Lastly, Helen’s bright idea was a simple and foolproof way of getting leftover mayo into the squeezy bottle – a greaseproof paper cone. Just top it up every now and again and let it drip through. She was very pleased with herself:
The mixer-mayo was actually brilliant: just beat one egg yolk, one tbsp white wine vinegar, one tsp of dijon mustard on the highest setting with the beater attachment.
Gently pour in the oil
A few minutes later, season with a little salt, et voila:
For the breakfast, I simply added some chopped pickled onion and gherkin (about a tablespoon of each) to a ramekin of the mayo to make the ‘tartare’ sauce.
Scramble some egg with a little butter and season to taste. Keep it soft if you can. Stir in the smoked salmon and allow to warm a little. Serve it on toast or potato cakes if you have them.