Cured salmon with scrambled duck eggs

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  • Brunch
  • medium
  • 4
  • 40 minutes, plus 2 hours curing time

PT40M

PT2H

Cured salmon

Scrambled duck eggs

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
2
Remove the salmon from the marinade and rinse off for at least 20 minutes. Portion into 70g fillets and set aside
3
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
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
  • butter
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
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Cured salmon with scrambled duck eggs

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