Soft-boiled eggs with buckwheat crêpes, cured salmon and caviar

Soft-boiled eggs with buckwheat crêpes, cured salmon and caviar

By
From
Botanical
Serves
4
Photographer
William Meppem

Buckwheat crêpes make a light and refreshing canapé or starter. They are very easy to prepare and are an essential accompaniment to caviar. The combination of sorrel cooked with salmon is a classic, but sorrel as a salad with salmon is even more invigorating.

Ingredients

Quantity Ingredient
2 eggs
salt
2 lemons, zested and juiced
200ml sour cream
50ml water
2 bunches chives, finely chopped
salt and freshly ground black pepper
1 quantity Buckwheat crêpes
300g Citrus-cured salmon
2 continental cucumbers, eeled and finely sliced lengthwise
1 bunch dill, finely chopped
300g sorrel leaves, finely shredded
1 tablespoon butter
100g good-quality baby spinach leaves
50ml french dressing
osietra, beluga or sevruga caviar, to taste

Method

  1. Put the eggs in a saucepan, cover with cold water and add a pinch of salt. Bring to the boil, cook for 3 minutes until soft-boiled then remove from the heat. Put the eggs into iced water and allow to cool. Peel and set aside until required.
  2. Combine the lemon zest and juice, sour cream, water, chopped chives, and a pinch of salt and pepper.
  3. Following the method for buckwheat crêpes, make 4 crêpes about 4 cm in diameter, or 1 large crêpe about 15 cm in diameter and cut it into 4 circles.
  4. Finely shred the cured salmon by rolling up each slice and cutting widthwise as thinly as possible. Set aside. Repeat this process with the cucumber.
  5. Finely shred the cured salmon by rolling up each slice and cutting widthwise as thinly as possible. Set aside. Repeat this process with the cucumber.
  6. To serve, warm the crêpes gently in a pan with a little butter. Toss the baby spinach leaves with the dressing and season. Place a crêpe on each serving plate and arrange baby spinach leaves around each one neatly with the stalks pointing towards the crêpe. Place a small biscuit cutter on the crêpes and spoon nearly full with the salmon, cucumber and sorrel salad. Press down and neatly remove the cutter. Then cut the eggs in half and arrange yolk-side facing up on the salad. Spoon the sour cream mixture carefully around the egg, then top each egg with a teaspoon of caviar.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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