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Smoked salmon and poached egg wrap
Course:
Appetizer, Tapas
Cuisine:
International, Mediterranean Inspired
Keyword:
poached egg, smoked salmon, truffle oil
Servings:
4
people
Author:
Steve Paris
So simple, yet the complexity of tastes and textures in this smoked salmon and poached egg wrap belies that simplicity.
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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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