Hot Smoked Salmon & Baked Eggs
What makes food pairings work is their contrasts: sweet and salty, hot and cold, sour and creamy — or in this case, the spiciness of the horseradish and the smooth creaminess of the baked smoked salmon and crème fraîche.
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
butter, for greasing
80g smoked salmon
80g crème fraîche
1–2 tsp horseradish sauce, depending on how much of a kick you would like
1 sprig fresh parsley, finely chopped
salt and freshly ground black pepper
2 eggs
1 tbsp finely grated Parmesan
To garnish:
finely chopped fresh parsley
To serve:
buttered Guinness brown bread
Method
Preheat the oven to 180°C fan. Grease two ovenproof ramekins and bring a full kettle to a boil.
Divide the smoked salmon between the two greased ramekins. In a separate bowl, combine the crème fraîche, horseradish and most of the parsley and season with a little salt and ground black pepper. Divide between the two ramekins.
Crack an egg into each ramekin and top with a little more parsley and the Parmesan. Put the ramekins in an ovenproof baking dish.
Pour the just-boiled water from the kettle into the dish until it comes halfway up the sides of the ramekins.
Bake in the preheated oven for 15–18 minutes, until the egg whites are set and the yolks are still soft.
Scatter over a pinch of finely chopped fresh parsley and serve with the buttered Guinness brown bread from my first book, Bake.
