2 sprigs (leaves only) flat-leaf parsley, for decoration
crushed pink peppercorns, for decoration
130 g (about 6 slices) cold-smoked salmon
30 g cold-smoked salmon, diced
50 g sour cream
20 g unsalted butter
Recipe preparation steps
Form the salmon slices into a ring shape on individual serving plates.
Combine the eggs with the diced salmon and black pepper. Cook the egg mixture in the top of a double boiler over low heat. Whisk continuously until the mixture thickens. Off the heat, mix in the sour creamcream followed by the butter.
Pour the cooked eggs into the salmon rings. Decorate the eggs with a few parsley leaves. Sprinkle with some pink peppercorns.