adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Fennel-roasted salmon with soft-boiled eggs
0 Likes
Total Time:
30 minutes
"Opt for wild salmon now for its rich, sweet flavor and vibrant pink hue, perfect for this season's dish."
Ingredients:
  • 1 tablespoon fennel seeds
  • 1 x 1 kg side of salmon or 2 x 500g wild salmon fillets, scaled and pin-boned, from sustainable sources
  • 6 tablespoons crème fraîche
  • 3 tablespoons freshly grated horseradish (or use from a jar if you can’t find fresh)
  • extra virgin olive oil
  • 16 free-range quail eggs or 8 free-range hen eggs
  • 2 good handfuls of watercress
  • ½ a bunch of fresh dill
Instructions:
  • 1. Preheat the oven to 180ºC/gas 4. 2. Crush the fennel seeds with sea salt and black pepper using a pestle and mortar. 3. Put the salmon, skin-side down, on a roasting tray and sprinkle the fennel salt and lemon zest on top. 4. Bake for 15 to 20 minutes until just cooked (10 to 12 minutes for wild salmon). 5. Mix crème fraîche with half the lemon juice, horseradish, oil, salt, and pepper. 6. Boil salted water, then cool the salmon, remove skin, and break into chunks. 7. Boil quail eggs for 2 minutes or hen eggs for 5½ minutes, then cool and peel. 8. Place a dollop of horseradish crème fraîche on plates, top with salmon, watercress, and boiled eggs. 9. Garnish with dill and drizzle with olive oil before serving.

Similar Recipes