zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Protein Packer

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Protein Packer

    This is sure to give your morning a boost.

    Serves: 2

    Ingredients

    • 2 medium eggs
    • 142ml carton whipping cream
    • 1 tbsp hot horseradish
    • 6-8 slices of organic smoked salmon
    • Juice of ½ lemon
    • Freshly ground black pepper

    Method

    1. Place 2 medium eggs in a saucepan of cold water, bring them up to a gentle simmer and cook for 6-7 minutes, depending on how soft you like the yolks. When they're ready, run cold water over them until they're cool enough to handle, then peel off the shells.
    2. Meanwhile, whip a 142ml carton whipping cream until it holds stiff peaks. Fold in 1 tbsp hot horseradish and chill till needed. Arrange 3-4 slices of organic smoked salmon on each of 2 plates, squeeze over the juice of ½ lemon and sprinkle with freshly ground black pepper. Spoon a dollop of horseradish cream on to each plate, halve the eggs and add them to the plates, and serve.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars