Stéphane Reynaud

Saumon Fumé et Œufs de Lump

Smoked Salmon and Lumpfish Roe

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Eggs 12
  • Smoked salmon 2 slices
  • Lumpfish roe 1

Method

  1. Slice the salmon into strips.
  2. Break the eggs, add the cream and whisk together; add the lumpfish roe.
  3. Sauté the sun-dried tomatoes and add the lime zest and then the eggs.
  4. Add the salmon at the end of the cooking process (it mustn’t cook).