This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Cured salmon with scrambled duck eggs
Item 1 of 1
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.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Cured salmon
- 1 salmon fillet, weighing 300-350g
- 50g of salt
- 50g of sugar
- 2 limes, zested
- 2 oranges, zested
- 10g of coriander leaves
- 8 peppercorns
- butter
- lemon juice
SAVE RECIPE
Method
1
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
- 8 peppercorns
- 1 salmon fillet, weighing 300-350g
2
Remove the salmon from the marinade and rinse off for at least 20 minutes. Portion into 70g fillets and set aside
4
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
5
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
- lemon juice
First published in 2015
discover more:
You may also like
SITES
© Great British Chefs 2023
Get in touch