Co­rian­der, ri­cotta sweet-corn pan­cakes with co­rian­der salsa

Recipe Phillippa Cheifitz

House and Leisure Food - - FRONT PAGE -

about 250g fil­leted fresh

Nor­we­gian salmon, skin on 1t kosher salt ¼t sugar ½t milled black pep­per red onion and spring onions,

thinly sliced ex­tra-vir­gin olive oil 2T white-wine vine­gar 4 fresh, large eggs ¾ cup crème fraîche 3T chopped, fresh dill salt and milled black pep­per

to taste dill sprigs to gar­nish

Serves 4

Freeze the salmon for about an hour to fa­cil­i­tate eas­ier slic­ing. Mix the salt, sugar and pep­per, and sprin­kle half onto a plat­ter. Slice the salmon thinly and ar­range on the plat­ter in a sin­gle layer with­out over­lap­ping. Sprin­kle the re­main­ing sea­son­ing over. Cover tightly with plas­tic wrap so that it ad­heres to the salmon. Re­frig­er­ate for at least 20 min­utes, or up to 24 hours. Un­wrap and sprin­kle the onion slices and olive oil over the fish.

Bring a wide, flat saucepan of wa­ter to the boil, then add the vine­gar. Break the eggs di­rectly into the wa­ter. Cover the saucepan tightly and switch off the heat. Af­ter three min­utes, the whites should be set and the yolks still soft. Re­move with a slot­ted spoon, drain on pa­per tow­els and snip off the un­even edges.

To make a sauce, mix the crème fraîche with the dill, and sea­son to taste. Di­vide the salmon be­tween four plates and top with poached eggs and dill sauce. Gar­nish with ex­tra dill sprigs.

Mar­i­nated salmon with poached eggs and dill sauce

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.