So simple, yet the complexity of tastes and textures in this smoked salmon and poached egg wrap with radish sprouts belies that simplicity.
The quality of ingredients is always important. However, when there are only 3 primary ingredients, quality is even more important. An ingredient of inferior quality will really stand out. Or, to put it another way, it will let the whole dish down. Avoid generic mass-produced smoked salmon. Use very fresh free-range organic eggs. Now let’s discuss the truffle oil…
There is so much controversy around fake truffle oils. It is true that many cheaper “truffle oils” are indeed made using a simulated truffle flavour. And the truffle flavour is not the only flavour to be replaced by a synthetic variety. Much of the vanilla used in food and drinks is synthetic. It does not come from vanilla beans. Some argue “so what?” if the simulated flavour tastes as good as the real thing. Fair enough. If you love the taste of a certain brand of truffle oil, does it really matter where it came from?
Yet, there are exquisite quality oils available. Truffles are one of the most expensive foods available, so it should be no surprise that the best, authentic products are not cheap, sometimes fetching US$20/100ml. Look for some shaved truffle in the bottle. Not a guarantee, but a good sign.
Smoked salmon and poached egg wraps, infused with truffle flavour, perhaps sitting on some creamy avocado – I want it for breakfast every day! If you are as tempted by that as I am, also try this onsen tamago.
Smoked salmon and poached egg wrap
Ingredients
Per person…
- 1 fresh egg
- 1/2 Tbsp truffle infused olive oil
- 1 slice smoked salmon A large and thin slice.
- 1 sprinkle Radish sprouts
Instructions
- Lay a sheet of plastic wrap over a small bowl, like a ramekin bowl. Push the plastic wrap down into the bowl.
- Add 1/2 Tbsp truffle oil and smear around the plastic wrap.
- Break an egg into the bowl over the truffle oil.
- Twist the plastic wrap at the top of the egg and tie with cooking twine.
- Heat a large pot of water to steaming point, about 70 degC. The large the pot the better so that adding the eggs doesn’t drop the temperature by much.
- Put the eggs into the water and cook for 4 minutes.
- Remove the eggs from the hot water and add to a bowl of iced water to halt the cooking.
- When ready to assemble, put the eggs back into steaming water for 30 seconds to warm through, then carefully remove from the plastic wrap.
- Wrap in the smoked salmon, and garnish with radish sprouts.
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