1 x 100g Regal Manuka Smoked Salmon
2 tbsp of lemon juice
1 tsp dry mustard
Pinch of salt
2 tbsp single cream
100g of butter
2 TBSP of finely chopped dill, chives or parsley
In a glass bowl over a pot of simmering water whisk together lemon juice, mustard, pinch salt, eggs and single cream.
Whisk together well dropping in butter, cut into cubes. Allow each cube to melt before adding the next. Whisk until starts to thicken. Mix in finely chopped dill, chives or parsley and season to taste.
Then soft boil two eggs for 4 minutes, until whites are firm and yolks are still runny.
Toast two bagels under the grill or in a toaster. Layer thin slices of cucumber with slices of Regal Salmon on top. Arrange the soft-boiled egg and then a spoonful of the herb and butter sauce. Garnish with fresh cress microgreens to serve.
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