This protein-rich Icelandic breakfast will keep you energized for whatever adventure your day has in store (though you can certainly enjoy this dish any time of day).
Makes: two to four servings
Prep time: 15 to 20 minutes
Cook time: Nine minutes plus time to boil water
- 4 cups water
- 8 large eggs
- 12 oz. smoked salmon, cut into slices
- 2 medium cucumbers, sliced
- Dill pickles (spears or chips), cut into bite-sized slices
- Homemade mayo (recipe below)
- A few sprigs fresh dill, minced
- 1 lemon, cut into wedges
- Salt and pepper to taste
- Place water in a medium saucepan, cover, and bring to a rolling boil over high heat.
- Use a spoon to lower the eggs one at a time into the water. Cover and reduce heat to low, and simmer the eggs for nine minutes — exactly! This produces whites that are firm and yolks that are just-gelled.
- When the eggs are finished cooking, remove them from the pot with a slotted spoon and lower into a large bowl filled with ice and cold water. Let them chill for five minutes, then peel and cut in half.
- To serve, arrange the salmon and veggies on a serving platter or individual plates. Add the eggs, and top with a dollop of mayo. Sprinkle with dill and a squeeze of lemon juice.
Tip: Made with olive or avocado oil as its base, this mayo is healthier than store-bought. Get the recipe below.
Tip: Smoked salmon is a rich source of omega-3 fatty acids, which have been linked to better brain function.
Melissa Joulwan’s Paleo Homemade Mayonnaise
The technique you use to make this popular mayo recipe varies depending on whether you’re using a regular blender or an immersion blender. Experiment with the amount of salt and dry mustard suits your palate.
Makes: two to four servings
Prep time: 5 to 10 minutes, plus time to bring the egg and lemon juice to room temperature
- 1 large egg
- 2 tbs. lemon juice
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/4 cup plus 1 cup light-tasting olive oil (not extra virgin) or avocado oil
In a regular blender or food processor:
- Place the egg and lemon juice in a blender or food processor and allow them come to room temperature together, about 30 minutes. Add the mustard powder, salt, and 1/4 cup of the oil. Blend on low for 20 to 30 seconds.
- With the blender on low, very slowly drizzle the remaining 1 cup of oil into the mixture. Pour the oil in the thinnest drizzle you can manage and still have movement in the oil; this should take about three minutes. Do not lose your nerve and dump the remaining oil!
- Use a spatula to transfer to a jar or other container and refrigerate. Your mayo will keep for two weeks in the refrigerator.
Using an immersion blender:
- Place the egg and lemon juice in a wide-mouth Mason jar and allow them to come to room temperature together, about 30 minutes.
- Add the mustard powder, salt, and all of the oil. Blend on low for 30 to 60 seconds.
- Your mayo will keep for two weeks in the refrigerator.
Reprinted with permission from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less by Melissa Joulwan, photography by David Humphreys, published on November 1, 2016, by Greenleaf Book Group Press. Copyright © 2016 by Melissa Joulwan.