Snacks and Light Meals Recipes - Smoked Salmon and Poached, Egg Salad on Muffins Recipe

Ingredients

Serve 4

• 4 eggs

• 2 plain muffins, halved

• 125 g/4 oz frise lettuce

• 250 g/8 oz smoked salmon

• 1 tablespoon poppy seeds

• snipped chives, to garnish 

Anchovy butter:

• 25 g/1 oz butter, softened

• 1 1/2 teaspoons mashed anchovy fillets

• 1/2 teaspoon lemon juice 

Dressing:

• 2 teaspoons champagne or white wine vinegar

• 1 teaspoon Dijon mustard

• 1 tablespoon snipped chives

• 6 tablespoons olive oil

• 2 ripe tomatoes, skinned, deseeded and diced

• salt and pepper

---

Method:

1. First make the anchovy butter. Cream together all the ingredients, season with pepper and set aside. Poach the eggs until just set.

2. Meanwhile, grill both sides of the muffins under a preheated grill until golden; split, spread the insides with anchovy butter and return to the grill for a further 1-2 minutes.

3. Blend together all the dressing ingredients except the tomatoes, taste and adjust the seasoning, if necessary, and toss half with the frise lettuce.

4. Stir the diced tomato into the remaining dressing. Arrange the muffins on serving plates, top each with smoked salmon and dressed frise, and sprinkle over the poppy seeds.

5. Carefully remove the poached eggs from the water with a slotted spoon, drain on kitchen paper and place 1 egg on top of each muffin.

6. Pour the tomato dressing around each muffin, garnish with the snipped chives, and serve.