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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.
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
Method
Cook the broad beans in boiling water until
tender, about 2-3 minutes. (If using frozen
broad beans, follow pack instructions.) Drain
and run cold water over them while still in the
sieve. Pop each bean out of its skin – they’re
a gorgeous emerald colour. Set aside.
Melt the butter in a frying pan and gently
cook the salad onions for 2-3 minutes. They
shouldn’t become charred, just completely
soft. Add the broad beans to the pan, season
and set aside.
Gently place the eggs into a small saucepan
of boiling water and cook for 7 minutes. This
will give you ‘jammy eggs’ whose yolks are
still tender in the middle. Put the eggs in cold
water and, when cool enough to handle, peel
off the shell. Halve each one.
Lightly toast the bread, if liked (particularly if
you’re using sourdough), then butter it. Gently
reheat the beans and salad onions, then divide
between the bread. Top each slice with some
flaked salmon and ½ an egg. Squeeze over
some lemon juice, dollop on a little soured
cream plus some caviar (if using) and finish
with a scattering of dill.
