Delightful Polish Breakfast: Scrumptious Pierogi Skillet with Smoked Salmon
Delightful Polish Breakfast: Scrumptious Pierogi Skillet with Smoked Salmon is a visually appealing and satisfying Polish breakfast recipe that combines tender pierogi, smoky salmon, and a rich cream sauce. This delectable dish is perfect for sharing during weekends or special occasions.
Allergens
Gluten, Dairy
Ingredients
- 20 homemade pierogi dough (cheese and potato filling)
- 1 cup sour cream
- 1/4 cup all
- purpose flour
- 3 cups whole milk
- 8 oz smoked salmon, sliced
- 2 tbsp fresh dill, chopped
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- In a large skillet, cook the pierogi according to package instructions until golden brown on both sides. Remove from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the flour, whisking constantly for 1 minute to create a roux.
- Gradually pour in the milk while continuously whisking to prevent lumps. Continue cooking until the sauce thickens, about 5 minutes.
- Stir in the sour cream, dill, salt, and pepper, and cook for another 2 minutes.
- Add the cooked pierogi and smoked salmon to the skillet, tossing gently to coat with the sauce. Cook for an additional 2 3 minutes until heated through.
- Serve immediately with a generous dollop of sour cream on top.
Chef’s Insight
This dish highlights the perfect blend of Polish flavors and textures, showcasing the tender pierogi alongside the smoky salmon in a velvety cream sauce.
Notes
Make sure to use fresh, high-quality ingredients for the best flavor and mouthfeel.