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We hope you got insight from reading it, now let’s go back to smoked salmon and poached eggs with dill and caper sauce recipe. You can have smoked salmon and poached eggs with dill and caper sauce using 7 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Smoked Salmon and Poached Eggs with Dill and Caper Sauce:
- Get 4 eggs large
- Provide 250 g salmon smoked slices / 9 oz.
- Take 4 tablespoons crème fraîche (low fat)
- Take 1 tablespoon lemon juice
- Provide 1 tablespoon capers (drained)
- Provide 2 teaspoons dill
- Take ½ teaspoon black pepper
Steps to make Smoked Salmon and Poached Eggs with Dill and Caper Sauce:
- Put 25mm / 1 inch depth of boiling water into one or two deep + wide + glass lidded fry pans on a medium to high heat (there must be room for the eggs to cook separately). Add the white wine vinegar. Bring back to the boil and turn down to a gentle simmer.
- Carefully crack the eggs in the pan, keep note of the order they are put in. Start a timer for 3 minutes as the first egg goes in. Using a fish slice gently check each egg is “floating” and not stuck to the base of the pan. Put the lid on the pan and ensure the water continues to simmer and neither boils up nor cools down.
- Place 4 pieces of paper kitchen towel on a clean work-surface. As soon as the timer goes lift the eggs out of the water, using the fish slice or a slotted spoon, and place on the paper towel. Be sure to lift them out in the order they went in to ensure they are evenly cooked. Fold the paper towels over to dry the tops of the eggs. Arrange eggs with accompaniments on warm plates and serve.
- Whilst the eggs are cooking. Arrange the salmon on a plate. Mix the other ingredients in a pan on medium to high heat. Just bring the pan to the boil and then take off the heat.
- Add the egg to the salmon and pour over the sauce.
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