Hot smoked salmon with warm soft-boiled egg, soured cream & broad beans
Waitrose and Partners

Hot smoked salmon with warm soft-boiled egg, soured cream & broad beans

This Diana Henry recipe can be served as a starter or lunch with thicker slices of toast. There’s no need to toast dark rye bread, and cold smoked salmon is fine instead of hot smoked.

    • Serves4
    • CourseStarter
    • Prepare15 mins
    • Cook15 mins
    • Total time30 mins

    Ingredients

    • 200g broad beans, podded weight (150g skinned weight)
    • 15g butter, plus extra for buttering the bread
    • 4 salad onions, trimmed and any discoloured outer leaves discarded
    • 2 British Blacktail Free Range Large Eggs
    • 4 slices rye or sourdough bread
    • 150g pack hot smoked salmon, flaked (don’t make the flakes too small)
    • 1 lemon, wedges
    • 4 tbsp soured cream
    • 4 tsp salmon caviar (optional)
    • 4 sprig/s dill