Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, smoked salmon and poached eggs with dill and caper sauce. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Smoked Salmon and Poached Eggs with Dill and Caper Sauce is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Smoked Salmon and Poached Eggs with Dill and Caper Sauce is something which I’ve loved my entire life. They are nice and they look fantastic.
Arrange the salmon on a plate. Mix the other ingredients in a pan on medium to high heat. Just bring the pan to the boil and then take off the heat. Add the egg to the salmon and pour over the sauce.
To begin with this recipe, we must first prepare a few ingredients. You can cook smoked salmon and poached eggs with dill and caper sauce using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Smoked Salmon and Poached Eggs with Dill and Caper Sauce:
- Make ready 4 eggs large
- Take 250 g salmon smoked slices / 9 oz.
- Get 4 tablespoons crème fraîche (low fat)
- Prepare 1 tablespoon lemon juice
- Get 1 tablespoon capers (drained)
- Take 2 teaspoons dill
- Get ½ teaspoon black pepper
Full of decadent flavour and so much healthier than traditional Hollandaise, the sauce made with canola oil is a heavenly alternative. Serve two crumpet halves to each person, and garnish with snipped dill. Cured or smoked salmon is a great, quick appetizer when served with veggies and bread, and it's the star of the classic bagel along with capers, onions, and cream cheese. But team it with our quick-made dill sauce and you've got yourself a truly wonderful new way of eating this delicious fish.
Instructions to make Smoked Salmon and Poached Eggs with Dill and Caper Sauce:
- Put 25mm / 1 inch depth of boiling water into one or two deep + wide + glass lidded fry pans on a medium to high heat (there must be room for the eggs to cook separately). Add the white wine vinegar. Bring back to the boil and turn down to a gentle simmer.
- Carefully crack the eggs in the pan, keep note of the order they are put in. Start a timer for 3 minutes as the first egg goes in. Using a fish slice gently check each egg is “floating” and not stuck to the base of the pan. Put the lid on the pan and ensure the water continues to simmer and neither boils up nor cools down.
- Place 4 pieces of paper kitchen towel on a clean work-surface. As soon as the timer goes lift the eggs out of the water, using the fish slice or a slotted spoon, and place on the paper towel. Be sure to lift them out in the order they went in to ensure they are evenly cooked. Fold the paper towels over to dry the tops of the eggs. Arrange eggs with accompaniments on warm plates and serve.
- Whilst the eggs are cooking. Arrange the salmon on a plate. Mix the other ingredients in a pan on medium to high heat. Just bring the pan to the boil and then take off the heat.
- Add the egg to the salmon and pour over the sauce.
Cured or smoked salmon is a great, quick appetizer when served with veggies and bread, and it's the star of the classic bagel along with capers, onions, and cream cheese. But team it with our quick-made dill sauce and you've got yourself a truly wonderful new way of eating this delicious fish. Rinse fish and pat dry with paper towels. Add the remaining ingredients to the skillet (coconut milk, lemon zest and juice, capers, and dill. When done, remove salmon and keep warm.
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