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Make mom happy! Smoked salmon and egg in puff pastry

Chef Frank McMahon shares recipes for Mother's Day.

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serves 6


    • 1 sheet 10x12 frozen puff pastry
    • 8 eggs
    • 1/2 cup milk
    • 1/4 tsp salt
    • 1/4 tsp white pepper
    • 1 tbsp butter
    • 4 oz cream cheese
    • 2 tsp fresh chopped dill or 1/2 tsp dried dillweed
    • 4 oz thinly slice smoke salmon
    • 1/3 cup shredded mozzarella cheese
    • 1 slightly beaten egg
    • 1 tbsp water


Baking Directions:

Thaw puff pastry according to package directions. Lightly grease baking sheet; set aside.In medium bowl beat together 8 eggs and season with salt and pepper. In large skillet bring butter and milk to a boil, add beaten eggs. Cook without stirring until mixture begins to set on bottom and around edge. Using a spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking about 2 minutes or until eggs are just set. Remove from heat. Dot with cream cheese, sprinkle with dill. Gently stir until combined.Unfold pastry on a lightly floured surface; roll into a 17x12-inch rectangle. Place on prepared baking sheet (short sides may extend over sides of sheet). Arrange the smoked salmon crosswise down the center one-third of pastry to within 1 inch of top and bottom edges. Spoon scrambled eggs over salmon. Sprinkle with mozzarella. Combine the 1 egg and water; brush edges of pastry with egg mixture.Fold a short side of pastry over filling. Fold remaining short side over top; seal. Seal ends well and brush top of pastry with egg mixture. Bake in a 375 degree oven about 25 minutes or until pastry is golden brown and filling is heated through.

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  • For the french toast

    • Brioche Loaf sliced and cut into triangles
    • 2 oz butter
    • 5 eggs
    • 2 cups whole milk
    • 1/4 cup brown sugar
    • 1 tsp ground cinnamon
    • 2 vanilla beans (just the seeds)
  • For the lemon curd

    • 5 eggs
    • 1 cup granulated sugar
    • 1/3 cup fresh lemon juice
    • 1 tbsp lemon zest
  • For the berry compote

    • 1/2 cup strawberries (stem off and quartered)
    • 1/2 cup blueberries
    • 1/2 cup blackberries or raspberries
    • 1/4 cup granulated sugar


Baking Directions:

To make french toast: Combine eggs, milk, brown sugar, cinnamon and vanilla beans in blender and blend until smooth. Transfer mix to casserole dish and soak the brioche in the egg mixture. Melt the butter in a non-stick pan and allow the butter to coat the bottom. Gently lay in your brioche triangle and brown on both sides.To make lemon curd: Heat a pot of water on the stove to a simmer. Combine the eggs and sugar in a mixing bowl and whip smooth. Add the lemon juice and zest to the egg mix to combine.Place bowl on top of simmering water and whisk continuously till ribbon stage is achieved. Remove bowl from pot and place in an ice bath-continue to whisk for one minute and then low to chill. Transfer to container, cover and refrigerate overnight.To make the berry compote: Rinse all the berries and place on a paper towel to dry. Combine berries and sugar in a bowl, cover and marinate overnight. Heat the berries in sauce pot just before serving (do not boil).


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