Easy
Ingredients - for 4 servings -
- 4 large extra-fresh eggs
- 400 g potatoes
- 4 thin slices of smoked salmon
- 10 cl thick cream
- 1 tbsp. Darégal frozen dill
- 2 tbsp. white vinegar
- Salt, freshly ground pepper
The Darégal ingredients you need:
Preparation
- Prepare the potato fricassee: Peel and dice the potatoes into small, regular cubes. Steam them until tender but still firm. Drain, then gently mix with the thick cream. Season with salt, pepper, and sprinkle with 1 tbsp. Darégal dill. Keep warm.
- Prepare the poached eggs: Bring a pot of water with the white vinegar to a simmer. Break the eggs one by one into a small cup. Gently poach them in the vinegared water for 2 to 3 minutes, to achieve set whites and still-runny yolks. Remove them with a slotted spoon and drain them on absorbent paper.
- To serve: Distribute the dill potato fricassee into warm, shallow plates. Place a poached egg in the center. Arrange the smoked salmon harmoniously around it. Give it a turn of the pepper mill and sprinkle with a little Darégal dill.
Enjoy your meal!
Chef's Tip!
Take your small herb box from the freezer, sprinkle it over your recipe as a finishing touch, and immediately return it to the freezer!
