About

Cost
$ $ $ $ $
Difficulty
• • • • •
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 See Cat Morley's 1143 projects »
PrintEmbed
  • How to cook a poached egg. Whisky Cured Salmon Eggs Royale - Step 1
    Step 1

    For this, you'll need a nice fresh side of salmon.

  • How to cook a poached egg. Whisky Cured Salmon Eggs Royale - Step 2
    Step 2

    Remove the skin from the salmon using a sharp knife, along with any bones.

  • How to cook a poached egg. Whisky Cured Salmon Eggs Royale - Step 3
    Step 3

    Whisk together the salt and sugar in a bowl.

  • How to cook a poached egg. Whisky Cured Salmon Eggs Royale - Step 4
    Step 4

    Measure out the Mackmyra whisky.

  • How to cook a poached egg. Whisky Cured Salmon Eggs Royale - Step 5
    Step 5

    Pour the whisky into the salt and sugar.

  • How to cook a poached egg. Whisky Cured Salmon Eggs Royale - Step 6
    Step 6

    Stir well until the salt and sugar begins to dissolve.

  • How to cook a poached egg. Whisky Cured Salmon Eggs Royale - Step 7
    Step 7

    Spread the sauce all over the side of salmon, coating it with the whole liquid.

  • How to cook a poached egg. Whisky Cured Salmon Eggs Royale - Step 8
    Step 8

    Wrap in clingfilm and leave to cure overnight in the fridge.

  • How to cook a poached egg. Whisky Cured Salmon Eggs Royale - Step 9
    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.

  • How to cook a poached egg. Whisky Cured Salmon Eggs Royale - Step 10
    Step 10

    To make the Bernaise sauce, melt the butter and whisk in the white wine vinegar and lemon juice.

  • How to cook a poached egg. Whisky Cured Salmon Eggs Royale - Step 11
    Step 11

    Season with salt and pepper then add the paprika.

  • How to cook a poached egg. Whisky Cured Salmon Eggs Royale - Step 12
    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.

  • How to cook a poached egg. Whisky Cured Salmon Eggs Royale - Step 13
    Step 13

    Bring a pan of water to the boil and add the vinegar. Begin toasting the sourdough bread.

  • How to cook a poached egg. Whisky Cured Salmon Eggs Royale - Step 14
    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.

  • How to cook a poached egg. Whisky Cured Salmon Eggs Royale - Step 15
    Step 15

    Serve the poached eggs on toasted bread.

  • How to cook a poached egg. Whisky Cured Salmon Eggs Royale - Step 16
    Step 16

    Top with the cooked cured salmon.

  • How to cook a poached egg. Whisky Cured Salmon Eggs Royale - Step 17
    Step 17

    Top with hot Bernaise sauce and season with a little more black pepper before serving.

Made this project? Share your version »

Comments