Friday, August 25, 2006

Salmon in goat's cheese with poached egg

I came across this recipe in a woman's magazine in a dentist's waiting room. Well as the magazine was already in quite a poor state, I 'borrowed' the page. I guess the dentist won't mind... It's a recipe by Christophe Leroy du restaurant la table du Marché à Saint-Tropez. I added the poached egg to give the dish a little more colour.


Preparation : 25 minutes
Refrigeration : 1 hour
Ingredients for 4
4 very thin slices of raw salmon
200 gr fresh goat's cheese
1/2 bunch of chopped dill
1/2 bunch of chopped basil
1/2 bunch of chopped chives
juice of 2 lemons
7 tbsp olive oil
1 lettuce
Salt, pepper
Poached eggs :
4 eggs
1 tbsp vinegar

  • Mix 5 tbsp of olive oil, the lemon juice, and half of the dill and basil.
  • Marinate the salmon for 30 minutes in this sauce. Season with salt and pepper.
  • Drain the salmon, and keep the marinade juices.
  • Mix the goat's cheese with the rest of the olive oil, and add pepper.
  • Mix in the chopped chive with a fork.
  • Spread this mixture over the salmon slices.
  • Roll up the salmon slicesa and wrap in kitchen film. Leave for at least 30 minutes in the fridge for the slices to firm.

Poached eggs :

  • Bring the water to the boil with 1 tbsp vinegar added (but no salt).
  • Break each egg into a soup ladel, and then plunge them into the boiling water.
  • Remove the saucepan from the heat, and cover with a lid.
  • Leave the eggs to poach for 3 minutes : they are ready as soon as the yolks are covered with a fine translucent film.
  • Remove the eggs with a perforated spoon, and plunge them into cold water to stop the ccoking process.
  • Trim the whites to give a smooth outline.


  • Lay out washed lettuce onto the plate.
  • Just before serving, slice the salmon roll into 2cm discs.
  • Place on the lettuce, and season with the marinade juices.
  • Finally add the poached egg, and serve.

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