Soft-Boiled Eggs Filled with Smoked Salmon

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About


  • 4 small eggs (size 5 will be sufficient for a first course)
  • 50 g/2 oz smoked salmon
  • 1 dessertsp double cream
  • Salt and freshly ground black pepper


    Cut the smoked salmon into strips about 2 cm/¾ inch long by 3 mm/⅛ inch wide. Boil the eggs for 4 minutes. When cooked, cut off the tops as neatly as possible and scoop the eggs out of the shells into a bowl. Break up the egg using a fork until it is in pieces but not mashed, then add the cream and the strips of salmon. Season and return the mixture to the shells.

    Not only will this make a good first course, but what about trying it for breakfast, or even as a light snack? Imagine starting the day with smoked salmon – go on, spoil yourself!