BC Wild Smoked Salmon with Crème Fraiche, Poached Eggs, Dill, Capers And Everything Bagel Seasoning

 
 
 
 
 

  • 300 grams of Wild BC Smoked Salmon

  • 1/2 cup of creme fraiche or sour cream

  • 2 tablespoons capers

  • 1 large red onion, thinly sliced

  • 4 eggs

  • 1 tablespoon white vinegar

  • 1 cup red wine vinegar

  • 2 teaspoons sugar

  • 1 lemon

  • 4 slices of your favourite bread

  • 1 avocado

  • 2 sprigs fresh dill

  • 1/2 teaspoon everything bagel seasoning (white sesame, black sesame, onion powder, garlic powder)

 Method:

  1. Start by making the pickled red onions, place 1 cup red wine vinegar, 1 tablespoon sugar and 2 tablespoons of water in a pot and bring to a boil. Pour over the sliced red onions and let sit for 15 minutes

  2. To poach the eggs, bring 1 litre of water to a boil, add 1 tablespoon white vinegar and a pinch of salt. Crack your eggs into a bowl, use a spoon to swirl the water then slowly pour in the eggs. Cook for 3-4 minutes for a soft to medium poach. Remove and place on a paper towel to drain.

  3. Before assembling, toast your bread, slice the avocado and build.

  4. Spread the creme fraiche on a board or plate, lay down the smoked salmon slices and add the poached eggs. Garnish with capers, pickled onion, everything bagel seasoning and fresh dill. Add a squeeze of lemon juice and enjoy!

Design