John Myers
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Black Bread with Salmon, Bacon and Egg
The perfect black bread with salmon, bacon and egg recipe with a picture and simple step-by-step instructions.
For the salmon tartare:
- 750 g Salmon fresh
- 5 Pc. Chive stalks
- 1 Pc. Lime untreated
- 1 tsp Mustard
- 10 tsp Sesame
- Salt
For the pesto:
- 200 ml Virgin olive oil
- 40 g Pine nuts
- 1 tsp Salt
- 75 g Freshly grated Parmesan
- 150 g Basil leaves
For the fried quail eggs:
- 5 Pc. Quail eggs
- 1 Pc. Chicken egg
- 1 Msp Cayenne pepper
- 1 pinch Salt
- 50 g Flour
- 50 g Panko flour
For the pumpernickel brittle:
- 100 g Pumpernickel
- Powdered sugar
For the pea cress salad:
- 5 Pc. Pea cress pot
For the bacon ring:
- 5 Sch. Bacon lean
- Cut the salmon into even, small cubes. Chop the chives, add to the salmon with mustard and mix well. Season to taste with salt and zest of the lime. Brush the stainless steel dressing rings (approx. 8 cm in diameter) with butter on the inside. Fill in 150 g of tartar per ring and press down loosely. Spread 1 teaspoon of sesame seeds evenly on each side of the tartare. Fry in a pan over medium heat for 30 seconds on each side.
- Put the basil leaves with the oil in the blender and mix well. Remove approx. 4 tablespoons of the basil oil and set aside as a dressing for the pea cress salad. Briefly toast the pine nuts. Then put all the ingredients in the blender and continue to mix well.
- For the bacon rings, wrap 8cm stainless steel rings in baking paper. Wrap the bacon around it and wrap it with another layer of baking paper, then secure it with kitchen twine. Bake in the oven at 120 degrees for about 1-2 hours. The time varies greatly depending on the thickness of the bacon. It is best to check every 15 minutes after 60 minutes.
- Crumble the pumpernickel as small as possible with your hands, dry in the oven at 170 degrees. Sprinkle with powdered sugar and mix again and again. Until the crumbs are crispy and dry.
- Cut off the pea cress and marinate with the basil oil. When serving, sprinkle with the sea salt flakes and the pumpernickel brittle.
- Boil the quail eggs in water for 2 minutes. Quench immediately in ice water. Peel carefully. Mix the chicken egg with the cayenne pepper and the salt and stir evenly. Place the flour, egg mixture, and panko flakes in three separate bowls. Bread the quail eggs first in the flour, then in the egg and then in the flakes. Fry in olive oil at 170 degrees until the breading is golden brown. Do not deep fry until just before serving so that the eggs are still hot.
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