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Cured country ham and eggs
Serves 4
4 eggs
1 slice cured country ham
4 tsp thick crème fraîche
4 chive leaves
Salmon slivers on a bed of tomato and avocado
Serves 4
400g thick salmon steak,
skinned and boned
2 medium-sized avocado
pears
1 tbsp lemon juice
250g cherry tomatoes
100g mixed salad leaves
Dressing
3 tbsp olive oil
2 tbsp lemon juice
Salt & pepper
Starters
18
Preparation: 5 min
Cooking: 4-8 min at 100°C
1.
Break the eggs into 4 ramekins.
2.
Cut the ham lengthwise into four strips. Place
one strip of ham in each ramekin. Add 1 tsp crème
fraîche.
3.
Snip the chives and divide between the ramekins.
Cook in the steamer for 4-8 min with the lid on.
4.
Serve with crusty country loaf.
Preparation: 15 min
Resting time: 20 min
Cooking: 6-10 min at 80°C
Wrap the salmon in cling film and leave in the
1.
freezer for 20 min.
Wash the salad leaves and make the dressing
2.
by combining all the dressing ingredients. Dice
the avocado flesh and sprinkle with lemon juice
to prevent it from browning. Wash the cherry
tomatoes and cut into quarters.
3.
Take out the salmon and cut into thin slices using
a sharp knife. Pour a litre of water into the water
tank, lay the fish slices in one of the steamer
baskets and put the lid on. Cook for the amount
of time indicated above. Check regularly - the
fish is cooked as soon as the slices turn white.
4.
Arrange the salad leaves, tomatoes and avocado
on a serving dish, coat with the dressing, add
the salmon straight from the steamer and serve
immediately.
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