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

Name: Home-Smoked River Esk Salmon with Toasted Crumpet, Peppered Garden Spinach, Poached Village Duck Egg and Buckler Sorrel Hollandaise
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Starter/Snack - Serves four
Ingredients: 4 good slices of oak-smoked salmon; 4 duck eggs; 2 hen egg yolks; cracked black pepper; a little butter; a pinch of nutmeg; a little white wine vinegar; 200 g spinach leaf; 2-3 peppercorns; 250 g unsalted clarified butter; 1 bay leaf; 50 ml white wine vinegar; 1 shallot, sliced; 100 ml water, hand hot (approximately 37°); 5 g sugar; 10 g fresh yeast; 50 g buckler sorrel, finely chopped; 4 g salt; 150 g butter; 150 g strong white flour

Preparation info

Starter/Snack - Serves
four

Difficulty
Complex
Ready in
50 min

Appears in

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

Starter
Snack
Christmas

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