Peat Smoked Salmon with Eggs and Potato Farls
Poached eggs and smoked salmon; a delicacy, served on wild rocket and potato farls.
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 4 | Smoked Salmon, Fillet | Salad | Poach, Uncooked | Less than 30 minutes |
Ingredients:
- pack of 4 potato farls
- 4 eggs
- 50g pack wild rocket
- ¼ x 125g pack Taste the Difference peat smoked salmon
Method:
Heat a pack of 4 potato farls, following pack instructions.
Meanwhile, bring a small saucepan of water to simmering point. Crack an egg into a small dish then carefully tip into the water to poach. Once the egg has set (about 2 minutes*), remove it with a slotted spoon, drain on kitchen paper and keep warm. Repeat for 3 more eggs.
To serve, place the potato farls on serving plates, top each with a little wild rocket, a poached egg and ¼ x 125g pack Sainsbury’s Taste the Difference peat smoked salmon.
note: *Pregnant women, babies, the elderly and those who are suffering illness should avoid foods with lightly cooked or raw eggs in them. Poach the eggs until the yolks are hard-set.
Recipe provided by...
Sainsbury's Supermarkets Ltd
Click here for more information about this recipe provider.
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