Cured salmon with scrambled duck eggs

4
40 minutes

Ingredients

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

Scrambled duck eggs

  • 8 duck eggs
  • 200g of butter
  • 100ml of double cream
  • salt
  • pepper
  • 15g of chives

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
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
  • 8 duck eggs
  • 200g of butter
  • salt
  • 100ml of double cream
  • pepper
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
  • 15g of chives
  • lemon juice