Leftover salmon… does anyone like day old fish? There are things that need a little changing and that’s definitely one of them.
I had some extra salmon from my last meal prep that needed a makeover.
So, I decided to try making a hollandaise sauce which I never made before and a cream cheese spread. Which once you make once, you can really substitute any seafood or meat into.
First up is the egg white “benedict”. Now fair warning, I loosely followed a few recipes for this and just winged it. There is also no poached egg, which is why benedict is in quotation marks.
Two eggs, 4 tablespoons of butter, tablespoon lemon juice, leftover salmon, salt.
To start you will need a double boiler, (a bowl over a pot with about an inch of simmering water will do).
In the bowl separate the yolks from the egg whites. We will need the yolks now, save the egg whites for later.
Begin to whisk, there is a lot of whisking in this recipe so stretch out those wrists. Place the bowl over the simmering water. The bowl should be big enough that the bottom does not touch the water.
Begin to whisk in the butter. Drop in a couple of cubes at a time until melted then continue to add in more.
Add in the lemon juice and salt to taste while continuing to whisk.
For the egg white omelet, I just removed the skin (again, save for later), broke up the salmon, and reheated it in a pan with some butter.
Once that is ready, drop in the egg whites and let cook. For an omelet leave alone until cooked through then fold. For scrambled… well, scramble.
Make sure your hollandaise is served warm, pour over the eggs and salmon. Top with some grated cheese, I used gruyere.
Salmon Cream Cheese Spread
This one could be 2 ingredients. Salmon and cream cheese warmed up and mixed together.
So, let’s do some extra things.
Microwave the cream cheese for 30 seconds and break up the salmon. Make sure to remove the skin and put aside. Hopefully, you kept the skin from earlier as well.
In a toaster oven or air fryer, cook skin for about 8 minutes or until crispy. These will be our chips. You can also do the same with low-carb wraps or use something like celery.
Back to the cream cheese, mix in the salmon and season with salt, pepper, garlic powder, cayenne pepper, and herbs. I used dried dill and chives.
I used half the spread as dip and stuffed the rest into a bell pepper cut in half. Top with cheese of your choice, I used muenster, and place into toaster oven or air fryer.
This should take about 7-10 minutes, depending on your equipment. Check that the pepper has softened, and the cheese has melted.
That’s about it. Take out and serve.
