For a luxurious brunch dish, this takes some beating. Alaska salmon is cured in a citrus zest mix, lightly coloured in a pan and served on a bed of scrambled duck eggs. For an extra touch of luxury, chef Dominic Chapman suggests serving with Exmoor caviar. This salmon with scrambled eggs recipe would also work well with home-smoked salmon.
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To prepare the salmon, add the salt, sugar, citrus zests, coriander and peppercorns to a bowl and mix well. Sprinkle the mix over the salmon and leave covered in the fridge for 2 hours
50g of salt
50g of sugar
2 limes, zested
2 oranges, zested
10g of coriander leaves
1 salmon fillet, weighing 300-350g
Remove the salmon from the marinade and rinse off for at least 20 minutes. Portion into 70g fillets and set aside
To prepare the scrambled eggs, whisk the eggs together in a bowl and melt the butter in a pan. Add the eggs and mix with a wooden spoon until they begin to scramble. Once scrambled, mix in the cream and season well
8 duck eggs
200g of butter
100ml of double cream
To finish the salmon, pan-fry the fillets on 1 side for 2 minutes, then add a knob of butter to the pan, turn over and finish cooking quickly, spooning over the foaming butter - you want to keep the salmon pink, as the curing will have already started the cooking process
Remove from the pan and sprinkle over some lemon juice. Divide the scrambled eggs into serving bowls and place a fillet of salmon on top. Garnish with chopped chives and serve immediately
15g of chives
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