Ovenbake with Burren Hot smoked Irish Organic Salmon, peas, leek & eggs

Burren Hot smoked Irish organic salmon ovenbake with peas leek eggsBe French for a day (or a meal) and put together this recipe that looks more complicated and sophisticated than it is - but it still is oh-so-tasty! Light and satisfying at the same time.

Serves 2 for main course, 4 for starters

15g butter
2 leeks, washed and chopped
1 tbsp fresh thyme leaves (less if dried)
150g frozen peas
125ml double cream
zest of 1 lemon
180g Burren Hot smoked Irish Organic Salmon, spiced
4 free-range eggs from happy hens
spices of your choice (like salt and (lemon) pepper, smoked paprika and/or a sprinkle of dried seaweed mix)

Heat up the oven to 180°C (360°F), fan 160°C (320°F) or gas 4. Grease a 1.25 l gratin dish. Melt the butter and, over low heat, fry the chopped leeks and thyme leaves in it for about 10 minutes. Add the frozen peas, double cream and lemon zest, and add spices. Mix well.

Pour two-thirds of the mix into the ovenbake dish and distribute the flaked hot smoked salmon on top of it.  Crack the eggs over the mix. Add the rest of the mix. Put the dish into a roasting tin in the open oven and pour boiling water in the tin to halfway up the gratin dish. Bake for 45 minutes.

Download the recipe