Smoked Salmon-Wrapped Poached Eggs in Potato Puree

  • serves 8
Christine Cushing
Christine Cushing

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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Directions for: Smoked Salmon-Wrapped Poached Eggs in Potato Puree

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

Directions

Potato Puree

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

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

3. Remove with a slotted spoon and drain on paper towels.

4. Set aside.

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

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

7. Add stock and bring to boil.

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

9. Cool slightly.

10. Working in batches, puree soup in blender.

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

12. Season with salt and pepper.

13. Keep warm.

Poached Eggs

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

2. Bring water to a simmer.

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

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

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

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

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

Assembly

1. Wrap each egg in a slice of salmon.

2. Ladle some of the potato purée into 8 shallow bowls.

3. Divide the smoked salmon wrapped eggs among the bowls.

4. Sprinkle the pancetta all around.

5. Garnish with the remaining herbs.

See more: Dinner, Potatoes, Fish, Appetizer, Eggs/Dairy, Pork, Vegetables, Saute, Poach


https://www.foodnetwork.ca/recipe/smoked-salmon-wrapped-poached-eggs-in-potato-puree/3390/

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