Saturday Kitchen Cooking Bible
by Danny Millar
Salmon and eggs is a match made in heaven. Add some Irish potato bread and a luxurious green butter sauce and you have something approaching perfection.
You Will Need
To make the potato bread, mix the mashed potato, flour and egg yolk together to form a dough, then season to taste. Roll to a thickness of 5mm and cut into discs. With a 9cm pastry cutter you should get 7 cakes.
Heat a non-stick pan over a medium heat and cook the cakes for 1½ minutes on each side. Remove from the pan and set to one side. If you are preparing the potato bread in advance, once cool, wrap the discs in cling film and chill in the fridge for 2-3 days, or freeze for up to a month.
To make the green butter sauce, add the shallot, white wine and white wine vinegar to a pan and reduce until a tablespoon of liquid remains. Whisk in the butter, one piece at a time. Remove from the heat, then add the capers, anchovy and parsley and check for seasoning.
Meanwhile, soft boil 4 eggs by placing in boiling water for 4–5 minutes, then chill in iced water for 1 minute to stop them cooking. Peel the eggs, taking care not to break them, and keep warm.
Place the salmon in a hot pan with a little oil. Cook for 1 minute on either side; the salmon has already been cured so it won’t take long.
At the same time, melt a good knob of butter in a clean pan and fry the potato bread until crisp on either side.
When you are ready to serve, place the potato bread on the plate with the salmon on top. Gently break the salmon open to expose its gorgeous pink inside. Place an egg on top of the salmon then crack it open so that the yolk oozes out. Add a little seasoning, pile on the watercress then spoon over plenty of buttery sauce.
Tip: Danny made this on the show with cured Glenarm organic salmon, reared off the coast of Northern Ireland, but any sustainably caught, cured salmon, trout or mackerel would work beautifully here.