Marinated Scottish Salmon with Poached Eggs

Name: Marinated Scottish Salmon with Poached Eggs (Saumon d’Ecosse mariné aux oeufs pochés)
Cuisine: Swiss
Ingredients: 4 eggs, size 3; water for poaching, with a spot of vinegar added; water for poaching, with a spot of vinegar added; 12 thin slices of marinated salmon; 8 lettuce leaves, well washed and dried; 10 ml (2 tsp) lemon juice; salt, freshly ground pepper, and paprika; a little dill for garnish; 150 ml (¼ pt) fromage blanc; 20 g (¾ oz) French mustard; 30 ml (2 tbsp) liquid from the marinade, strained; Cayenne, salt and freshly ground pepper; Cayenne, salt and freshly ground pepper; Cayenne, salt and freshly ground pepper; a little fresh dill

Saumon d’Ecosse mariné aux oeufs pochés

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

The first method is more suitable for this dish. The sauce is not vital, but it adds a piquant flavour.

Ingredients

4 eggs, size 3
water for poaching, with a spot of vinegar added
12

Europe
Switzerland
France
Fish course
Gluten-free
Pescatarian

Method

Poach the eggs carefully in the vinegar water for about 5 minutes.
Remove with a skimming ladle and cool in cold water.
Place on a cloth and trim with a knife or scissors.
Arrange three thin slices of salmon in the centre of each plate and sprinkle with lemon juice.
Arrange two lettuce leaves attractively on top of the salmon.