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21 January 2012

Farmhouse Breakfast Week Recipe: Smoked Salmon & Egg Brunch

We chose this recipe from the Farmhouse Breakfast Week website as it would be perfect for a lazy Sunday morning brunch.
At the end of the recipe we give you an ingredient suggestion using produce from one of The Artisan Food Trail's members.

Serves 4


  • 4tsp cornflour
  • 300ml semi-skimmed milk
  • 2tbsp grainy mustard
  • 2tsp caster sugar
  • 3tbsp chopped dill or fennel
  • 4 large or 8 small slices of wholemeal bread
  • 4 eggs
  • 200g smoked salmon

  1. Blend the cornflour in a small saucepan with a little of the milk until smooth
  2. Stir in the remaining milk
  3. Cook gently over a moderate heat, stirring with a wooden spoon until the sauce is thickened and smooth
  4. Stir in the mustard, sugar and dill or fennel and set aside
  5. Bring a saucepan of hot water to the boil and poach the eggs
  6. Meanwhile toast the bread
  7. Spread the toast with a tablespoon of the sauce on 4 warmed serving plates
  8. Pile the smoked salmon on top
  9. Drain the eggs with a slotted spoon and place an egg on top of the smoked salmon
  10. Spoon the remaining sauce over the eggs and serve immediately
TIP: Do not add the mustard to the sauce until it has thickened or the vinegar in the mustard might make the sauce curdle.

Ingredients suggestion
Try using The Artisan Smokehouse's Cold Smoked Scottish Salmon – the salmon is from the cold clear waters off the North West coast of Scotland. It is certified by RSPCA Freedom Food, demonstrating the farmer’s commitment to the welfare and sustainability of their fish. Very low stock densities and experienced hand rearing (using no growth promoters or chemical supplements) ensures happy healthy salmon of exceptional quality. The Artisan Smokehouse dry cures the salmon for up to three days before cold smoking it over maple wood. The final product is an award-winning smoked salmon that has a remarkable taste and texture.


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