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.

Presentation

• 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.