Smoked Salmon Grit Cake & Eggs Recipe

Inspired by Tupelo Honey Southern Kitchen & Bar

Time45m

Serves2

cold smoked atlantic salmon atop a fried grit cake, cucumbers, capers, fennel, chives, lemon herb vinaigrette, served with two fried eggs** (695 cal)

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Frequently paired with

The best thing to pair and share with smoked salmon grit cake & eggs

Selected to serve

FRIED CRAB CLAWS

pink brandy, cocktail

savory · spicy · crispy

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Ingredients

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Ingredients for Smoked Salmon Grit Cake & Eggs

1 cups Grits

4 cups water

1 tsp Celtic sea salt

2 tbs Butter

4 oz cold smoked Atlantic salmon

1/2 cups cucumber, thinly sliced

2 tbs capers

1/2 cups fennel, thinly sliced

2 tbs chives, chopped

2 tbs ReaLemon lemon juice

3 tbs olive oil

2 whole Egg

0 to taste black pepper, to taste

Method

Directions to Prepare Smoked Salmon Grit Cake & Eggs

Prepare the Grits

In a saucepan, bring 4 cups of water to a boil. Add salt and gradually stir in the grits. Reduce heat to low and cook for about 20-25 minutes, stirring occasionally, until thick. Stir in butter until melted and combined.

Form the Grit Cakes

Once the grits are cooked, spread them onto a baking sheet to cool completely. Once cooled, cut into squares or rounds. Heat a non-stick skillet over medium heat and add a little butter or oil. Fry the grit cakes until golden brown on both sides, about 3-4 minutes per side.

Make the Lemon Herb Vinaigrette

In a small bowl, whisk together lemon juice, olive oil, chopped chives, salt, and black pepper to taste. Set aside.

Fry the Eggs

In the same skillet, crack the eggs and fry them to your desired doneness. Season with salt and black pepper.

Assemble the Dish

On each plate, place a fried grit cake. Top with slices of smoked salmon, cucumber, capers, and fennel. Drizzle with lemon herb vinaigrette. Place one or two fried eggs on the side or on top.