Boiled Eggs on Salmon-mustard Sauce, with Beetroot Salad and Triplets

5 from 3 votes
Prep Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Boiled eggs on salmon and mustard sauce:

  • 3 piece Eggs
  • 0,5 tbsp Butter
  • 1 tbsp Flour
  • 150 ml Clear broth with beef (1 teaspoon instant broth)
  • 50 ml Low fat milk
  • 1 tbsp Medium hot mustard
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Sugar
  • 2 tbsp Finely chopped coriander
  • 100 g Smoked salmon

Beetroot salad:

  • 100 g Beetroot / cooked and peeled
  • 4 big pinches Mediterranean seasoned salt *)
  • 1 tsp Light rice vinegar
  • 1 tsp Hollandaise sauce casual
  • 1 tsp Liquid honey

Triplets: (Small, waxy potatoes)

  • 200 g Potatoes (triplets) / 8 pieces
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds

Serve:

  • 2 piece Radish
  • 2 piece Coriander leaf tips

Instructions
 

Boiled eggs on salmon and mustard sauce:

  • Hard boil eggs, quench and peel them off. Halve for serving. Heat butter (½ tbsp) in a saucepan. Dust with flour (1 tbsp) / stir in (burn in!) And deglaze / pour on with the broth (150 ml) and milk (150 ml). Stir in medium-spicy mustard (1 tbsp) and let everything simmer gently for about 5 - 6 minutes. Season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and sugar (1 big pinch). Tear up the salmon and finely chop the coriander. Mix both in the sauce.

Beetroot salad:

  • Cut the beetroot first into slices and then into strips. Mix the beetroot strips with Mediterranean seasoned salt *) (4 big pinches), light rice vinegar (1 teaspoon), hollandaise sauce (1 teaspoon) and liquid honey (1 teaspoon). *) Composition of Mediterranean seasoning salt: sea salt, granulated garlic, rubbed oregano, rubbed thyme, onion granules, ground chilli, cut rosemary, rubbed basil and olive oil

Triplets:

  • Peel and wash the triplets (small, waxy potatoes) and grind them in salted water (1 teaspoon salt) with turmeric (1 teaspoon / for the beautiful yellow color!) And whole caraway (1 teaspoon / for the taste!) For about 20 minutes boil and drain through a kitchen sieve.

Serve:

  • Serve boiled eggs with salmon-mustard sauce, beetroot salad and triplets, each garnished with a radish and a tip of coriander.

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