Smoked salmon gateau with poached egg and lemon

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Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

Recipes For Life: Inspired Cooking Beyond Cancer

Recipes For Life

By Peter Marshall

Published 2013

  • About


  • 1 lemon, juiced and zested
  • 250 g fromage blanc
  • freshly ground black pepper, for seasoning
  • 8 pancakes, pre-cooked
  • 200 g oak smoked salmon, sliced
  • 1 tbsp white wine vinegar
  • 4 fresh eggs
  • ¼ bunch dill


  1. Dry the lemon zest in the airing cupboard, until it is granular like salt, this should take an hour or so.
  2. In a bowl, season the fromage Wane with lemon juice and freshly ground pepper. Lay a pancake onto a plate and spoon 2 tablespoons of the fromage Wane and with the back of the spoon spread it around evenly. Lay a single layer of the smoked salmon from edge to edge, careful not to overlap it.
  3. Repeat until you have layered all the salmon and used all the pancakes, leaving the final one with nothing on the top Cover with cling film and place a similar sized weight on top (I suggest a pot with the same circumference with a bag of sugar) Press for an hour or until you need it.
  4. When you’re ready to serve, bring a small pan of water to the boil, add a splash of white wine vinegar, stir the water and crack in the eggs one by one. Poach until soft, take out and draw.
  5. To serve, cut a wedge of the salmon gateau and place on a plate. Place an egg next to the gateau and season with the dried lemon zest and picked dill leaves.

Smoked salmon is a great source of both protein and omega-3 fats and therefore an ideal option for breakfast or brunch.