https://www.cutoutandkeep.net/projects/whisky-cured-salmon-eggs-royale • Posted by Cat Morley
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.
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.
For this, you'll need a nice fresh side of salmon.
Remove the skin from the salmon using a sharp knife, along with any bones.
Whisk together the salt and sugar in a bowl.
Measure out the Mackmyra whisky.
Pour the whisky into the salt and sugar.
Stir well until the salt and sugar begins to dissolve.
Spread the sauce all over the side of salmon, coating it with the whole liquid.
Wrap in clingfilm and leave to cure overnight in the fridge.
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.
To make the Bernaise sauce, melt the butter and whisk in the white wine vinegar and lemon juice.
Season with salt and pepper then add the paprika.
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.
Bring a pan of water to the boil and add the vinegar. Begin toasting the sourdough bread.
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.
Serve the poached eggs on toasted bread.
Top with the cooked cured salmon.
Top with hot Bernaise sauce and season with a little more black pepper before serving.