Smoked salmon, and poached eggs with a twist

• Recipes
• 17th January 2017
• Cumbria Guide

Courtesy of Wild Zucchinis  – Warmed crumpets, smoked salmon, and poached eggs with a twist.

Ingredients:

2 warmed crumpets

75 g Smoked Salmon

Dill and lime sauce

Spicy beetroot

1 poached egg

Recipe (Dill Sauce):

1 tbsp Natural Yogurt

1 tbsp Cream Cheese

Zest 1/2 small lime

50g finely chopped cucumber

1 tbsp Finely chopped Dill

Recipe (Spiced beetroot):

1kg grated raw beetroot

Pinch paprika

Touch of Balsamic Glaze

S/P

Method:

First Make Dill sauce and Spiced beetroot

Poach an egg for 3 minutes by gently sliding it from a ramekin to a saucepan filled with simmering water (not boiling) and 1 tbsp of distilled vinegar

Put your crumpets in a warm oven

Assembling:

Crumpet

Dill Sauce

Smoked Salmon

Poached Egg

Beetroot

Dill Sauce