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

Name: Hot smoked salmon with warm soft-boiled egg, soured cream & broad beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 200 g broad beans, podded weight (150g skinned weight); 15 g 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; 150 g 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

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.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseStarter
Prepare15 mins
Cook15 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.

Typical values per serving when made using specific products in recipe