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Irish organic smoked salmon is farmed in the deep, strongly tidal waters off Clare Island in Co Mayo, and renowned for its flavour and muscular texture.
It goes perfectly with organic eggs – which are now becoming more widely available, as more organic producers go into poultry and egg production. If preferred, the salmon in these bagels could be replaced with slices of cooked ham - or try wilted spinach for a vegetarian alternative.
4 large organic eggs
butter, for spreading
200g/7oz packet organic smoked salmon slices
30 ml/2tbsp crème fraîche
1 tsp fresh chives, chopped
Sea salt and freshly cracked black pepper
Place the eggs in a small pan of water and boil for 5 minutes, then drain and plunge into a bowl of iced water. Set aside for 10 minutes as this will make them much easier to peel.
Preheat the grill to high.
Cut the bagels in half and arrange on a grill rack. Cook for 1-2 minutes until toasted, then spread with a little butter.
Place the toasted bagel halves on warmed plates and ruffle the smoked salmon slices on top. Add a dollop of crème fraîche.
Shell the eggs and cut each one in half, then arrange on top of the smoked salmon and crème fraîche.
Season to taste and sprinkle with the chives to serve.