Christmas Smoked Salmon with Egg

246Christmas-sm-s-with-eggs-150x150This is a quick starter to serve before your Christmas dinner. It is tasty, takes only a few minutes and will impress your guests!

Ingredients: (Serves 4)

12 Eggs (try quail eggs for the taste)
2 tsp hot horseradish or 4 tsp horseradish sauce
200 ml crème fraîche
8 slices toast
8 slices (200g) of Burren organic smoked salmon
150g wild rocket
4 tsp olive oil for drizzling
2 lemons, each cut into 6 wedges
Freshly ground pepper, salt


  1. Add the eggs to a pan of boiling water.
  2. Bring back to the boil and simmer for 2 1/2 minutes.
  3. Drain and cool under running water.
  4. Peel, rinse and dry them.
  5. Just before serving, mix the horseradish into the crème fraîche in the carton, then put a heaped teaspoonful on each plate.
  6. Start toasting the bread.Halve the eggs.
  7. Arrange the salmon and eggs on the plate, then add a few rocket leaves on top.
  8. Drizzle each plate with a little olive oil and squeeze lemon juice over, saving 8 lemon wedges for garnish.
  9. Grind black pepper over the eggs and salad, sprinkle salt over the eggs if desired.
  10. Serve with toast. Bon appetit!