Smoked Salmon with Poached Egg and Caviar

Name: Smoked Salmon with Poached Egg and Caviar
Cuisine: British
Ingredients: 175 ml/6 fl oz fish stock; 125 ml/4 fl oz dry white wine; ½ clove garlic; 225 g/8fl oz whipping cream; 60 ml/2 fl oz natural yoghurt; 1 tbsp finely chopped chives salt and freshly ground white pepper; 1 tbsp finely chopped chives salt and freshly ground white pepper; 1 tbsp finely chopped chives salt and freshly ground white pepper; ⅙ head frizzy; 30 ml/1 fl oz olive oil; 2 muffins; a little butter; 225 g/8 oz thinly sliced smoked salmon; 4 poached eggs; 4 tsp caviar

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Good God, how ostentatious can one get! Great first course that will impress almost anyone as long as the salmon is of good quality, because let’s face it, there is smoked salmon then there’s smoked salmon! The trick is getting a good sauce to serve with it. Even without the caviar it is a good starter that is extremely simple.

Ingredients

175 ml/6 fl oz fish stock
125 ml/4

Europe
United Kingdom
Fish course
Starter
Pescatarian

Method

Combine the fish stock and white wine together in a saucepan, peel the garlic and add to the stock, bring this to the boil and reduce by two thirds. Add the cream and return to the boil. Once it boils remove the garlic and discard and allow the sauce to go cold. Once the sauce is cold mix in the yoghurt and the chives and check it for seasoning.

Wash the frizzy well and break it into a