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
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