OUR RECIPES

Crepes with Lime Scrambled Eggs, Smoked Salmon & Lime & Chilli Avocado Cream

This is a breakfast, brunch or dinner show-stopper! It is full of bright colours, zesty flavours and is packed with protein and good fats. We have a hunch this just might become your new go-to!

Makes 3 crepes

Method.

  1. Put the red onion into a small bowl, pour over the vinegar then mix well and leave to pickle.
  2. Put the avocado flesh into a small food processor or the jug of a stick blender along with the sour cream and the lime and chilli salt. Blend until smooth then check for seasoning, adding more lime and chilli salt if required.
  3. Put the eggs into a bowl along with the milk and lime zest, season with sea salt and freshly ground black pepper then whisk well.
  4. Heat the butter in a heavy-bottomed frying pan over a medium-high heat then scramble the eggs until just cooked through. Remove from the heat.
  5. To assemble, lay out a crepe, spoon on a third of the egg mixture then arrange two slices of the salmon on top of the egg. Scatter over the red onion then dot on the avocado cream followed by a squeeze of lime and some chopped parsley or coriander if desired. Lastly sprinkle with a little extra chilli and lime salt then serve.

Product used in this recipe.

Cold Smoked Salmon Slices 180g

Cold Smoked Slices 180g

Cold Smoked

Shopping list.

1 x packet Aoraki Cold Smoked Salmon 180g

½ small red onion, sliced

1 tablespoon red wine vinegar

1 avocado

2 tablespoons sour cream

1 ½ teaspoons The Fine Lime Company Lime & Chilli Salt (or to taste)

6 eggs

3 tablespoons milk

Zest 1 lime

1 tablespoon butter

3 Marcel’s Gluten-Free Crepes

Parsley or coriander to garnish

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