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Recipe

Oven Baked Egg with Salmon and Seaweed Sea Salted butter

 

30 mins

Serves 4

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Ingredients

4 150g fillets of salmon
3 rashers of bacon

4 eggs

Spinach

Nutmeg

A generous pinch of Cornish Sea Salt & Luxury Pepper



Seaweed Sea Salted butter:

250g good-quality unsalted butter - softened

10g Cornish seaweed sea salt

25g finely chopped chives 
juice and zest of half a lemon



Tomato compote:
3 tbsp olive oil

2 shallot sliced
½ tsp toasted fennel seeds

pinch caster sugar

250g cherry tomato, halved - a mix of red and yellow looks good

1 tbsp balsamic vinegar

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This is ideal as a late brunch dish to be shared with family and friends after a cold winter walk.

Oven Baked Egg with Salmon and Seaweed Sea Salted butter

Instructions

  • Cut potatoes into wedges, wash well to remove any starch, place into suitable sized pan and cover with cold salted water, bring to the boil
  • Turn down to a simmer and cook for 5 minutes.

Wilted spinach

  • Wash and drain the spinach removing bruised leaves and long stalks.
  • Place a large sauce pan on high heat, add the spinach with 5loz of cold water, cover with a tight fitting lid and cook for 1 minute.
  • Drain the spinach well and dry on absorbant paper, season with Cornish Sea Salt & Luxury Pepper, nutmeg and ground mace.

Cornish Seaweed Sea Salted butter

  • Cut the butter into cubes.
  • Wash, dry and finely chop the chives and place in the bowl with butter.
  • Add the lemon juice, zest and Seaweed Sea Salt and carefully mix together without damaging the chives.
  • Lay a sheet of cling film onto the work surface, place the butter in the middle of the cling film and form into a sausage.
  • Wrap the butter in cling film making sure it covered, twist the ends and roll until the butter becomes firm.
  • Place into the fridge to firm up and slice when required.

Tomato compote

  • Heat the oil in a pan and add the fennel seeds, sizzle the shallots for 2 mins until starting to soften. Add sugar and tomatoes, cook for 2-3 mins over a high heat until the tomato start to release their juice. Add vinegar and Cornish Sea Salt & Luxury Pepper, simmer for a few minutes, turn off the heat, and transfer to a plate to cool.

To finish the dish

  • Pre heat the oven to 180c
  • Fry the bacon until gently crisped and set aside.
  • Add wilted spinach to an oven proof dish.
  • Gently fry salmon for 2 minutes until the flesh has started to caramelised.
  • Place the salmon on top of the spinach, add half the tomato compote, crack 4 eggs over the salmon and top with the bacon. Bake in the oven for 8 - 10 minutes until the eggs are cooked.
  • Remove from oven, serve with toast and lashings of the Cornish Seaweed Sea Salted butter and tomato compote. Enjoy while hot.

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Got a fantastic Cornish Sea Salt recipe?

Email us: info@cornishseasalt.co.uk