Beetroot-cured salmon and eggs
- Prepare
- overnight
- Cook
- less than 10 mins
- Serve
- Serves 4
A decadent festive breakfast of beetroot-cured salmon with silky eggs and toasted crumpets. Prep the salmon the day before for a impressive celebratory breakfast.
Ingredients
For the salmon
- 250g/9oz table salt
- 250g/9oz caster sugar
- 2 tsp ground cinnamon
- ½ tsp ground mace
- ½ tsp ground cloves
- 1 heaped tsp ground ginger
- 200g/7oz beetroot juice
- 500g/1lb 2oz salmon fillet, skin on and pin boned
For the eggs
To serve
Method
To make the salmon, mix the salt, sugar, cinnamon, mace, cloves, ginger and beetroot juice in a baking tray and lay the salmon in the tray, skin side up. Make sure the tray is small enough so the salmon fits snug.
Wrap the salmon tightly in two layers of clingfilm and place in the fridge for 12 hours. Then flip the salmon fillet skin side down, re-wrap and return to the fridge covered for a further 12 hours.
To make the eggs, whisk the eggs and double cream together in a bowl, along with the salt.
Put the cold butter In a large frying pan, then crack the eggs straight on top of the cold butter. Place the pan over low heat and wait until the egg begins to set, then drag the edges for the egg into the centre until it is softly scrambled. This will take 3–4 minutes. Remove from the heat.
To serve, thinly slice the salmon. Toast the crumpets and butter generously.
Serve the eggs on the hot buttered crumpets and top with the chopped chives, sliced salmon and lemon wedges on the side.
