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Sweet Cured Salmon, Poached Hen's Egg and Mustard Dressing

The salmon absorbs all the flavours of its zesty marinade. The result is a light, healthy and tasty lunch - with a suprise creaminess from the poached hen's egg.


  • For the salmon marinade

  • For the mustard dressing

  • To serve


  • 1.

    Place the salmon fillet into a tray and completely cover with the marinade. Leave for 8 hours then rinse under cold water. Cut into 3” x 2” pieces, then pan fry in a little olive oil. Whisk together the 2 mustards and add the vinegar. Then slowly incorporate the olive oil, season, and add the chopped chives and lemon juice.

  • 2.

    To serve, place the broad beans and morel mushrooms on a plate, place the salmon on top, then the poached egg on top of that, drizzle the mustard dressing over the top. Toss the salad leaves in the mustard dressing then serve to the side of the salmon.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with Sweet Cured Salmon, Poached Hen's Egg and Mustard Dressing.


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