| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Coxon’s kit, Coxon2 |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Eggs |
| 50 |
g |
Smoked salmon |
| 1 |
tb |
Creme fraiche |
|
|
Salt and pepper |
| 50 |
g |
Keta salmon eggs |
|
|
Fennel leaf for decoration |
INSTRUCTIONS
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.
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