Whisky Cured Salmon Eggs Royale

  ✂︎

Favorite

Comment

List

       

Share

• 

  Step 1

  For this, you'll need a nice fresh side of salmon.

• 

  Step 2

  Remove the skin from the salmon using a sharp knife, along with any bones.

• 

  Step 3

  Whisk together the salt and sugar in a bowl.

• 

  Step 4

  Measure out the Mackmyra whisky.

• 

  Step 5

  Pour the whisky into the salt and sugar.

• 

  Step 6

  Stir well until the salt and sugar begins to dissolve.

• 

  Step 7

  Spread the sauce all over the side of salmon, coating it with the whole liquid.

• 

  Step 8

  Wrap in clingfilm and leave to cure overnight in the fridge.

• 

  Step 9

  Cut two fillets from the cured salmon and chop into small slices. Prepare to fry gently in a frying pan for a few minutes just before cooking your eggs.

• 

  Step 10

  To make the Bernaise sauce, melt the butter and whisk in the white wine vinegar and lemon juice.

• 

  Step 11

  Season with salt and pepper then add the paprika.

• 

  Step 12

  Leave to cool then whisk in the egg yolks (save the egg whites for your poached eggs), wholegrain mustard and dill. Heat in a small sauce pan so that it's ready to serve.

• 

  Step 13

  Bring a pan of water to the boil and add the vinegar. Begin toasting the sourdough bread.

• 

  Step 14

  Crack the eggs into two teacups and each one of the egg whites from earlier to each. Poach the eggs one at a time by stirring the water with a spoon and then dropping the egg into the whirlwind you've created in the middle of the water. Cook for 3-4 minutes then remove with a slotted spoon.

• 

  Step 15

  Serve the poached eggs on toasted bread.

• 

  Step 16

  Top with the cooked cured salmon.

• 

  Step 17

  Top with hot Bernaise sauce and season with a little more black pepper before serving.

Comments

Leave your comment