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Before you jump to Smoked Salmon and Poached Eggs with Dill and Caper Sauce recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.
Remember when the only people who cared about the environment were tree huggers along with hippies? Those days are over, and it looks like we all realize our role in stopping and perhaps reversing the damage being done to our planet. According to the experts, to clean up the environment we are all going to have to make some adjustments. Each and every family should start generating changes that are environmentally friendly and they should do this soon. The cooking area is a good place to begin saving energy by going a lot more green.
Even though it may not taste as good, preparing food in the microwave as an alternative to in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and maybe this small bit of knowledge will spur you on to use the microwave more frequently. When it relates to boiling water and steaming vegetables, you can save plenty of electrical power and do the job faster with countertop appliances rather than a stove. Many men and women incorrectly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. A dishwasher is especially efficient when it’s full before a cycle is commenced. Conserve even more money by air drying and also cool drying your dishes instead of heat drying them.
The kitchen on its own gives you many small ways by which energy and money can be saved. Environmentally friendly living is not that hard. A lot of it truly is basically utilizing common sense.
We hope you got insight from reading it, now let’s go back to smoked salmon and poached eggs with dill and caper sauce recipe. To make smoked salmon and poached eggs with dill and caper sauce you only need 7 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Smoked Salmon and Poached Eggs with Dill and Caper Sauce:
- Prepare 4 eggs large
- You need 250 g salmon smoked slices / 9 oz.
- You need 4 tablespoons crème fraîche (low fat)
- Provide 1 tablespoon lemon juice
- Prepare 1 tablespoon capers (drained)
- Prepare 2 teaspoons dill
- Prepare ½ teaspoon black pepper
Steps to make Smoked Salmon and Poached Eggs with Dill and Caper Sauce:
- Put 25mm / 1 inch depth of boiling water into one or two deep + wide + glass lidded fry pans on a medium to high heat (there must be room for the eggs to cook separately). Add the white wine vinegar. Bring back to the boil and turn down to a gentle simmer.
- Carefully crack the eggs in the pan, keep note of the order they are put in. Start a timer for 3 minutes as the first egg goes in. Using a fish slice gently check each egg is “floating” and not stuck to the base of the pan. Put the lid on the pan and ensure the water continues to simmer and neither boils up nor cools down.
- Place 4 pieces of paper kitchen towel on a clean work-surface. As soon as the timer goes lift the eggs out of the water, using the fish slice or a slotted spoon, and place on the paper towel. Be sure to lift them out in the order they went in to ensure they are evenly cooked. Fold the paper towels over to dry the tops of the eggs. Arrange eggs with accompaniments on warm plates and serve.
- Whilst the eggs are cooking. Arrange the salmon on a plate. Mix the other ingredients in a pan on medium to high heat. Just bring the pan to the boil and then take off the heat.
- Add the egg to the salmon and pour over the sauce.
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