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Serves four
Ingredients
1 lb potatoes
1 large Spanish onion
150g of smoked salmon pieces
1 egg per person
jar creamed horseradish sauce
pot fromage fraise
vinaigrette (see recipe)
salt and pepper
dried thyme and dill
fresh chives
1 lemon
Before you start here is a simple but very flavoursome recipe
for vinaigrette which can be made and kept on the shelf. It
is good for all salads and garnishes.
Vinaigrette (one litre)
600ml extra virgin olive oil
250ml lemon juice
50ml white wine vinegar
4oz caster sugar
salt and ground white pepper
Blend all the ingredients until the sugar has dissolved. Keep
in a bottle with a pourer top. Always shake thoroughly before
use.
Hash
1 Peel and bring the potatoes to the boil from cold salted water.
2 Cool under a running tap.
3 Grate the par-boiled potatoes.
4 Slice the onion and fry in a shallow pan with a pinch of dried
dill, thyme, salt and pepper until the onions start to colour.
5 Add the
grated potato and continue to fry, turning all the time while
allowing it to colour (4-5 minutes).
6 Once cooled, the hash can be kept in the fridge until needed.
Horseradish dressing
1 Whisk together two tablespoons of fromage frais to one tablespoon
of creamed horseradish sauce. Adjust the consistency of this
mixture using the vinaigrette so that it just coats the back
of a spoon.
2 Season and add the very finely shredded chives.
Smoked salmon
Smoked salmon pieces can be bought at most good supermarkets.
They are usually the left over trimmings form pre-packed sliced
smoked salmon. Using a sharp knife, finely dice the smoked salmon.
To assemble
1 Place the eggs into boiling water for exactly five minutes.
2 In the meantime heat a very small amount of oil in a shallow
pan and toss the hash until it is heated through.
3 At the last minute add the finely-diced smoked salmon and
mix in.
4 Place a fried egg ring into the centre of each warmed plate
and spoon in the hash leaving a hollow for the egg to rest.
5 Carefully remove the fried egg ring.
6 Once the eggs have boiled for five minutes peel immediately
and put one on the each hash.
7 Coat the eggs with the horseradish dressing and serve with
a small piece of lemon and two chives propped up on the egg
to garnish.
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