Beetroot, gin and pink peppercorn cured salmon with poached eggs
Curing salmon is easier than it sounds, and with this recipe the outside of the salmon turns a beautiful deep purple, for an extra eye-catching breakfast. In fact, the hardest part is probably sourcing the salmon – make sure that it’s labelled ‘sashimi grade’, as that means it’s safe to be eaten without being cooked. Lay slices of it on a toasted muffin, top with a perfectly poached Freshlay Farms Golden Yolkers® egg and you’re onto a winner.
Ingredients
Metric
Imperial
Beetroot and gin cure
- 300g of salmon fillet
- 1 cooked beetroot, peeled and grated
- 40g of coarse sea salt
- 40g of caster sugar
- 1/2 tbsp of pink peppercorns, crushed
- 1/2 lemon, zested
- 40ml of dry gin
- 1 tbsp of chopped dill
To serve
- 4 English muffins, halved and toasted
- 4 Freshlay Farms Golden Yolker® eggs
- 1/2 tbsp of pink peppercorns, crushed
- sprigs of dill
- lemon zest
Method
Mix the beetroot, salt, sugar, crushed pink peppercorns, lemon zest, gin and dill to form a thick curing paste
- 1 cooked beetroot, peeled and grated
- 40g of coarse sea salt
- 40g of caster sugar
- 1/2 tbsp of pink peppercorns, crushed
- 1/2 lemon, zested
- 40ml of dry gin
- 1 tbsp of chopped dill
Lay a large sheet of cling film on a tray. Spread half the cure on top, then place the salmon skin-side down and cover with the remaining cure, ensuring it is completely covered
- 300g of salmon fillet
Wrap tightly, weigh down with another tray with a few tins or weighty things on top and refrigerate for 48 hours, turning after 24 hours for even curing
After curing, rinse lightly under cold water and pat completely dry. Slice thinly
Bring a pan of water to a gentle simmer and add a splash of vinegar
Crack each egg into a ramekin and gently slide into the water. Poach for 3 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon
Place slices of cured salmon over toasted muffin halves
- 4 English muffins, halved and toasted
Top with a poached egg and finish with crushed pink peppercorns, dill sprigs and lemon zest
- 1/2 tbsp of pink peppercorns, crushed
- sprigs of dill
- lemon zest
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