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Cost: $ $ $ $ $

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Time: 1h00

Serves: 2

Mackmyra Whisky smoked salmon and poached eggs on toast with a dill and mustard Bernaise sauce
Inspired by the Swedish origin of Mackmyra, we've used the whisky to cure salmon and served it with poached eggs and a mustard dill Bernaise sauce for a Scandinavian inspired breakfast.

Posted by Cat Morley from London, United Kingdom • Published 20th January 2018 • See Cat Morley's 1146 projects »

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JadeSucksAtLife favorited Whisky Cured Salmon Eggs Royale 20 Feb 17:43
Cat Morley published her project Whisky Cured Salmon Eggs Royale 20 Jan 09:00

Step 1
For this, you'll need a nice fresh side of salmon.
Step 2
Remove the skin from the salmon using a sharp knife, along with any bones.
Step 3
Whisk together the salt and sugar in a bowl.
Step 4
Measure out the Mackmyra whisky.
Step 5
Pour the whisky into the salt and sugar.
Step 6
Stir well until the salt and sugar begins to dissolve.
Step 7
Spread the sauce all over the side of salmon, coating it with the whole liquid.
Step 8
Wrap in clingfilm and leave to cure overnight in the fridge.
Step 9
Cut two fillets from the cured salmon and chop into small slices. Prepare to fry gently in a frying pan for a few minutes just before cooking your eggs.
Step 10
To make the Bernaise sauce, melt the butter and whisk in the white wine vinegar and lemon juice.
Step 11
Season with salt and pepper then add the paprika.
Step 12
Leave to cool then whisk in the egg yolks (save the egg whites for your poached eggs), wholegrain mustard and dill. Heat in a small sauce pan so that it's ready to serve.
Step 13
Bring a pan of water to the boil and add the vinegar. Begin toasting the sourdough bread.
Step 14
Crack the eggs into two teacups and each one of the egg whites from earlier to each. Poach the eggs one at a time by stirring the water with a spoon and then dropping the egg into the whirlwind you've created in the middle of the water. Cook for 3-4 minutes then remove with a slotted spoon.
Step 15
Serve the poached eggs on toasted bread.
Step 16
Top with the cooked cured salmon.
Step 17
Top with hot Bernaise sauce and season with a little more black pepper before serving.