Salmon Scrambled Egg Rolls
by Mandy Lee of Lady and Pups
When I was little, I believed that a hot-dog bun was designed solely for holding scrambled eggs. Because that was how it was always served. And that was the way it was always perfect.
Even after many years, after the discovery of sidewalk hot dogs, gourmet hot dogs and fancy restaurant hog dogs, my belief endured. Before college, I stood even more firmly on my ground, that the perfect thing to go between a toasty bun, was the one-and-only creamy scrambled eggs. It wasn’t a childhood thing to me. It was the truth.
But we all know, the perception of truth can change. A couple years later, I moved to New York and bumped into my truth-bender. The first time I sat on that stool squeezed into that tight corner inside West Village’s Pearl Oyster Bar, having my very first lobster roll…well, it could only be described as the moment when a child was told that there’s no Santa Claus. Shattered, exhilarated, how could it be? It wasn’t that it made me un-like my precious scrambled egg rolls, but that it was rivaling-ly good. They both aced on the secret that only a creamy and velvety agent can most successfully highlight a crispy toasted bun. But it was also the coldness, yes, the chilled temperature of lobster salad that juxtaposes so brilliantly against the hot steamy carrier. There’s no other way to it now. It’s happening. My old passion and my new lover. They must now meet and make babies.
A lobster it may not be, but this much more economic version of seafood salad, made with succulent slow-roasted salmon in a thick mayo-gurt (mayonnaise and Greek yogurt) sauce is all the chilled, creamy and tangy goodness to pair with my “classic” scrambled egg roll. It’s deliciously hot and refreshingly cold at the same time. It’s toasty and crispy on the edges, but creamy and luscious within. It’s mildly sweet, but also savory and tangy with herby-ness. I don’t know how you can stand it, because my mouth is watering. And here’s how to put a stop to it.
Recipe: Salmon Scrambled Egg Rolls
17.5 oz (500 grams) mid-section salmon fillet, preferably skin-on to keep it moist during roasting
4 tbsp. (80 grams) plain, thick Greek-style yogurt
3 tbsp. (40 grams) mayonnaise
1 tbsp. chopped dill
1/2 tsp. salt
1/8 tsp. each ground white pepper and ground black pepper
4 good potato rolls, either store-bought or homemade
4 tbsp. unsalted butter, melted
6 eggs, scrambled
sea salt, to sprinkle
Preheat the oven to 310F. Rub the salmon with a little olive oil, then place on a baking rack with a baking sheet underneath. Roast in the oven for 20 minutes, then turn off the heat and let it sit inside the oven for another 10 minutes. Let cool, then place in an air-tight container and chill completely in the fridge (this can/should be done the night before).
Once chilled, remove the skin and break off the meat into bite-size pieces (but not too small that it loses texture). Mix Greek-style yogurt, mayonnaise, chopped dill, salt and white/black pepper first, then toss it gently with the salmon until even. Keep salad chilled until needed.
To assemble the rolls, scramble the eggs and cook until creamy. Brush melted butter evenly on all sides of the potato rolls (even the top for a good sheen), then brown all sides except the top in a hot skillet, until toasty and crispy. Slice the bun open, then divide the scrambled eggs in between the rolls, plus a generous stuffing of cold salmon salad. Sprinkle with flaky sea salt and serve immediately.
Thank you so much, Mandy!