Coddled Eggs

Ingredients
50g Smoked Salmon (cut into chunks)
4 Eggs
4 Tablespoons Double Cream
Butter
Salt and Pepper
Dill/Chives to Garnish

Equipment
4 Ramekins (greased with the butter)
1 Oven Proof Dish

The Good Bit

1. Pre heat your oven to 180c 350f gas 4. Divide the salmon equally between the ramekins, then break an egg into each dish on top of the salmon, season with salt and pepper then top with a spoonful of double cream.
2. Place the ramekins in your oven proof dish then top the dish up with just enough water to reach half way up the ramekins, cook for 10-15 minutes until they are set, garnish with either dill or chives and serve. (easy to make so you can spend some quality time with your loved one)
   

Serves 4

Smoked Salmon Mouse

Ingredients
90g Smoked Salmon Pieces
25g Cream Cheese
75ml Soured Cream
1 Teaspoon lemon Juice
1 Teaspoon Grated Lemon Rind
1/2 Cucumber (sliced)
Handful Cherry Tomatoes
Handful Fresh Dill (roughly chopped)
Crackers (bite size are best)
Cayenne Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender
1 Zester

The Good Bit

1. Blend the salmon for a few seconds then chuck in the lemon juice, zest, cream cheese and soured cream, blend until you have a smooth paste, season with the cayenne pepper.
2. Serve the crackers with a smear of the salmon mouse and a slice of cucumber on top, dress your plate with the cherry tomatoes and a sprinkle of the chopped dill.
   

Serves 4

Smoked Salmon Bagels

Ingredients
4 Eggs
4 Slices Smoked Salmon
4 Tablespoons Crème Fraiche
2 Bagels (halved)
1 Tablespoon Chopped Chives (to garnish)
Butter
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Pan (1/2 filled with water)

The Good Bit

1. Start by boiling your eggs in the pan, (soft boiled is what you are going for, different pans, stoves and eggs make it hard for me to give you an exact method here, i usually have my eggs at room temperature, place them in the pan then bring the water to the boil rapidly, then i time the eggs for 3 1/2 minutes) While you are waiting for the eggs, toast you bagels under the grill then butter.
2. You can miss this stage out if you like but it adds another flavour to the dish. In a frying pan with a splash of HOT oil, rapidly fry the salmon on one side for 30 seconds, then remove.
3. Place a slice of bagel in the middle of a plate, stack a slice of salmon on top, then a spoonful of crème fraiche, top with the egg (minus the shell obviously) and sprinkle over the chives and finally season with salt and pepper.
   

Serves 4

Timbals of Salmon

Ingredients
350g Smoked Salmon (sliced thinly)
4 Ripe Tomatoes (peeled and de seeded and chopped thinly)
100ml Crème Fraiche
2 Tablespoons Cod/Salmon Roe (canned is fine, if you can get hold of red caviar use that instead)
Cayenne Pepper (or Tabasco sauce)
Handful Fresh Chives
Salt and Pepper to Season

Equipment
1 SHARP Knife
1 Chopping Board
4 Soufflé Dishes (lined with clingfilm)
1 Mixing Bowl
1 Balloon Whisk
1 Fork
1 Sieve

The Good Bit

1. Layer about 75g of salmon slices into each dish allowing the slices to overlap the sides (the overlap will be the lid) Chop the remaining salmon up finely. Now beat your crème fraiche in the mixing bowl until you get soft peaks then fold in the salmon, cod/salmon roe, and a pinch of cayenne or dash of tabasco with a fork.
2. Fill each of the salmon moulds with the mixture then fold over the salmon to give a lid, now cover and chill over night. To skin the tomatoes cut a little x lightly in the top, then dunk in boiling water for about 1 minute, you should see the skin begin to peel, remove and peel the rest off, if it is still hard dunk for another 10 seconds.
3. Rub the chopped tomato through the sieve and collect the sauce and season, chill this too.
4. To serve Remove the salmon from their moulds and place in the centre of each plate, drizzle a circle around each one with the tomato sauce then place a couple of lengths of chopped dill on top of each timbal
   

Serves 4