This was one of our most favourite recipes selected by our guests during the 12 years we operated our Bed and Breakfast. This really is good. More than that…Scrumptuous!
- 4 puff pastry shells
- 8 large eggs
- 2 tbsp. butter
- 4-6 tbsp. chopped salmon (or ham if you prefer)
- 2 tbsp. each of red and green bell peppers
2 tbsp. sour cream
Hollandaise sauce mix (yes, you can cheat here)
parsley for garnish
Bake shells are directed on the package. Cool and prepare for serving.
Beat eggs until light and fluffy. In a fry pan, melt butter and add salmon and peppers. Saute until barely limp.
Add eggs, cooking and stirring until almost done. Add sour cream and stir. Do not let eggs dry out, so remove them while still creamy (but cooked). Spoon mixture into each pastry shell allowing some of the mixture to flow over the sides onto the plate.
Cover with 2-3 tbsp. of sauce and sprinkle with a little of the parsley. Serve this with fresh fruit and say: Damn I did this. Well?
I told you it was good.
- You can also change out the salmon for trout. It would be a softer flavour.
I know it is a little early, but keep this aside for Canada Day, July 4th in the United States or whatever day is your country’s day of celebration.
This will make 6 pieces so adjust if making more.
- 1 package puff pastry shells
- 1 cup whipping cream
- 1/3 cup icing sugar
- 1/4 cup sour cream
- 1 1/2 cups of sliced strawberries, raspberries and blueberries (here you can adjust the fruit to the colours of your flag) i.e. kiwis (green or yelllow) etc.
Bake the shells according to the package instructions
Beat the cream and sugar together until stiff peaks form. Gently fold in the sour cream.
To assemble, spoon 2 tbsps. of cream mixture into shells, top each with 1 tbsp. of fruit and repeat the layer. Top with a tbsp. of cream mixture and berries. Sprinkle with icing sugar if you wish.