News & Insights
|For the smoked salmon|
100g table salt
In a pan over medium heat, toast the fennel and coriander seeds along with the white peppercorns until fragrant. Cool before crushing in a mortar and pestle. Combine with salt, sugar, and citrus zest. In a medium bowl, lay some of the curing mix down and place the salmon on top. Cover with remaining mixture. Refrigerate overnight.The next day, wash off the cure and pat dry. To smoke the salmon, place a foil boat/parcel of smoking chips in the base of a wok. Sit a rack on top with the salmon on it and cover with a lid. Turn the heat to medium until the chips start to smoke. Turn to low and cook the salmon until just cooked through and it begins to flake. Cool.
To a small saucepan of simmering water, add the vinegar. Crack eggs in, one at a time and simmer for 2-3 mins until the white is set but the yolk is still soft. Transfer to iced water to chill. Drain onto paper towels. Crack the remaining egg into a bowl and whisk to break up the yolk. Dust the eggs in flour, dip into the egg and coat in the breadcrumbs. Just prior to serving, heat the oil to 180c in a small saucepan and fry the eggs for 60-90 seconds until golden brown and crispy.
|For the salad|
1⁄2 frisée lettuce, picked and washed
|For the dressing|
1 tsp Dijon mustard
|For the fried eggs|
4 free range eggs, plus 1 extra for crumbing
Using a whisk, combine all dressing ingredients in a bowl.
Add salad ingredients along with flaked pieces of salmon.
Toss gently to coat all ingredients in the dressing and season with salt and pepper to taste.
Arrange into 4 serving bowls.
Nestle the egg into the centre of each bowl and garnish with sprigs of chervil.