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Smoked Salmon-Wrapped Poached Eggs in Potato Puree

Smoked Salmon-Wrapped Poached Eggs in Potato Puree
YIELDS
8 servings

I am very proud of this dish. Not only is it visually stunning, but the flavours are incredible. Serve it for brunch, lunch, or as an impressive first course at dinner. You can use any high quality smoked salmon, but make sure it’s sliced thinly. Yield is 8 servings.

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Ingredients

Potato Puree

1
Tbsp olive oil
1
oz pancetta, diced
½
small leek, chopped
1
small onion, chopped
½
celery, rib, chopped
1
Tbsp Dijon mustard
1 ½
lb(s) russet potato, peeled, cut into chunks
2
cup chicken stock
1
Tbsp chopped fresh dill
1
Tbsp chopped fresh chives
coarse salt, and freshly cracked black pepper

Poached Eggs

butter, for buttering pan
1
cup water
1
Tbsp white vinegar
8
large egg
8
thin slices smoked salmon
coarse salt, and freshly cracked black pepper

Assembly

1
Tbsp chopped fresh dill
1
Tbsp chopped fresh chives
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Directions

Step 1

Heat oil in heavy large pot over medium-low heat.

Step 2

Add the pancetta and cook until browned, about 4 minutes.

Step 3

Remove with a slotted spoon and drain on paper towels.

Step 4

Set aside.

Step 5

Add leek, onion and celery to pan and saute until tender and brown, about 8 minutes.

Step 6

Stir in the mustard, add potatoes and stir for 2 minutes.

Step 7

Add stock and bring to boil.

Step 8

Reduce heat and simmer until potatoes are very tender, about 20 minutes.

Step 9

Cool slightly.

Step 10

Working in batches, puree soup in blender.

Step 11

Stir in 1 tbsp. each of the chopped fresh dill and chives.

Step 12

Season with salt and pepper.

Step 13

Keep warm.

Step 14

Fill a well-buttered saucepan with 1 1/4 inches water and stir in vinegar (to help whites coagulate faster).

Step 15

Bring water to a simmer.

Step 16

Break 1 egg into a cup and slide into simmering water.

Step 17

Swirl the water in a circular motion around the egg with a spoon.

Step 18

Repeat with the remaining eggs but only add one at a time and never poach more than two at once.

Step 19

Poach eggs at a bare simmer 3 to 4 minutes, or until whites are firm but yolks are still runny.

Step 20

Transfer eggs as cooked with a slotted spoon to kitchen towels to drain and season with salt and pepper.

Step 21

Wrap each egg in a slice of salmon.

Step 22

Ladle some of the potato purée into 8 shallow bowls.

Step 23

Divide the smoked salmon wrapped eggs among the bowls.

Step 24

Sprinkle the pancetta all around.

Step 25

Garnish with the remaining herbs.

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