Smoked salmon and eggs

4 servings

Ingredients

Quantity Ingredient
4 larges Eggs
50 grams Smoked salmon
1 tablespoon Creme fraiche
Salt and pepper
50 grams Keta salmon eggs
Fennel leaf for decoration

Directions

Slice then dice the smoked salmon into small pieces. Boil the eggs for approximately 41/2 minutes. When cooked remove and stand in egg cup. Remove the top of the egg carefully with a knife. Using a teaspoon, remove the contents of the eggs into a small bowl. Add the salmon, creme fraiche, salt and pepper and cream together.

Return the egg mix back into the shells ready for serving while still warm.

Top the eggs with a spoon of salmon caviar and a sprig of fennel.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network

Converted by MM_Buster v2.0l.

Related recipes