Home-Smoked River Esk Salmon with Toasted Crumpet, Peppered Garden Spinach, Poached Village Duck Egg and Buckler Sorrel Hollandaise

banner

Preparation info

  • Starter/Snack - Serves

    four

    • Difficulty

      Complex

    • Ready in

      50 min

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

THIS WOULD SORT YOU OUT FOR BREAKFAST; IT’S BASICALLY ‘OEUFS FLORENTINE’ WITH A TWIST. IT WOULD BE GREAT ON CHRISTMAS DAY MORNING, ADDING TO THE OCCASION AND SETTING YOU UP FOR THE REST OF THE FESTIVITIES. [MERRY CHRISTMAS!!]

Ingredients

  • 4 good slices of oak-smoked salmon
  • 4 duck eggs
  • a little white wine vinegar
  • 200 g spinach leaf
  • a little butter
  • a pinch of nutmeg
  • cracked black pepper

    Method

    To Make the Crumpets

    Mix together the flour, yeast, sugar, salt and water in a mixing bowl. Cover and leave to prove in a warm place for 30 minutes, by which time you should be able to see bubbles starting to form on top of the mixture. Heat some small frying pans or crumpet/pastry rings on a low heat and add a knob of butter to each one. When melted, spoon in a couple of tablespoons of mixture and allow it to cook slowly. Small holes should begin to form on the top of the crumpet, after around 4 minutes. Finish in a low oven (140°C/gas mark 2) for a further 3 to 4 minutes and turn out.

    Poach the duck eggs in simmering water, with a little white wine vinegar added, for approximately 2 minutes, so that the centres are still soft.

    To Make the Hollandaise

    First add the sliced shallot, peppercorn and bay leaf to the white wine vinegar, then reduce until only a tablespoon remains. Remove the aromats. Place the egg yolks into a mixing bowl and add the vinegar reduction. Cook the mixture lightly over a bain-marie, gradually adding and whisking in the melted, clarified butter, until very thick. Season to taste. Mix the chopped sorrel into the sauce.

    Wilt down the spinach in a pan with a knob butter, and season with black pepper and a good pinch of nutmeg.

    Toast a crumpet under a warm grill, remove and place in the centre of the plate. Place a slice of smoked salmon on top, with a layer of spinach on top of this. Gently place the poached egg on top of the spinach and spoon over the hollandaise sauce. Serve immediately.