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Smoked Salmon with Beurre Blanc & Soft Poached Egg
SERVES: 4 • TOTAL TIME: 30 MINUTES
Ingredients:
For the Beurre Blanc:
½ cup dry white wine
½ cup white wine vinegar
4 tbsp diced shallots
â…” cup cream
½ tsp salt
¼ tsp white pepper
2 cups unsalted butter, cut into cubes and chilled
For the Eggs:
4 eggs
Pinch of salt
To Serve:
200g cold smoked salmon
2 radishes, thinly sliced
½ Lebanese cucumber, finely diced
Micro herbs
Edible flowers
Directions:
Make Beurre Blanc by adding wine, vinegar and shallots to a small saucepan over medium heat. Bring to the boil and boil until the liquid has reduced to 2–3 tablespoons. Add cream, salt and pepper and boil for 1 minute, then reduce heat to low and add butter a few cubes at a time, whisking constantly. The butter should have completely melted before adding more. Remove from the heat and pour through a sieve to separate the shallot. Set aside.
Fill a large saucepan with water and place over medium heat. Bring water to a simmer and toss in salt. Crack eggs, one at a time, into a cup. Gently pour eggs into the water. Cook eggs for 2 minutes, then remove from the water using a slotted spoon. Place on a paper towel–lined plate and set aside.
To serve, add an egg yolk to each serving bowl. Spoon some ofthe beurre blanc into bowls, then place smoked salmon around the edges. Arrange radish slices, cucumber, edible flowers and micro herbs and serve.