Egg & Salmon
by Siti Zawani
@ 18 Sep 2015
4 whole eggs
1 Scottish smoked salmon (400g), sliced
100g crème fraiche Maldon sea salt and piment d’espelette (red chilli powder), to taste
4 tsp salmon roe
Croutons and micro herbs, for garnishing
Extra virgin olive oil, for drizzling
Thai Basil Oil
1 bunch Thai basil
100ml salad oil
• For the Thai basil oil: Blanch the basil in a pot of boiling water for about 2 minutes. Plunge the blanched basil into a bowl of iced water-bath and then drain off the water. Place the blanched Thai basil into a food processor and gradually add in the salad oil and pulse until emulsifed. Strain the Thai basil oil through a muslin cloth and allow it to drip through gradually.
• Steam-bake the whole eggs in a pre-heated oven at 63°C for about 30 minutes. Refresh the steam-baked whole eggs in iced water-bath and set aside.
• Place the sliced smoked salmon into each soup plates and add in the crème fraiche. Crack the steam-baked whole eggs into a cold water-bath and then spoon with a slotted spoon and place on top of the crème fraiche. Season with sea salt and piment d’espelette, to taste. Add a teaspoon of the salmon roe on top of the steam-bake whole eggs. Garnish with croutons and micro herbs. Drizzle with the Thai basil oil and extra virgin olive oil. Serves 4
