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.
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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
Energy | 1,552kJ/ 371kcals |
|---|---|
Fat | 17g |
Saturated Fat | 7.4g |
Carbohydrates | 31g |
Sugars | 3.2g |
Fibre | 4.9g |
Protein | 21g |
Salt | 1.3g |
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