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Smoked Salmon and Egg Gratin
600g boneless, skinless hot-smoked salmon or other smoked fish 6 hard-boiled free-range eggs, peeled and halved 2 tsp worcestershire sauce 1 tbsp tomato sauce a pinch of cayenne a sprinkle of paprika White Sauce 70g butter ½ cup flour a pinch of nutmeg 3½ cups milk salt and fine white pepper To serve crisp green salad
© Annabel Langbein Media
To make White Sauce, melt butter in a medium pot. When butter starts to bubble, add flour and stir over heat for about 1 minute. Add nutmeg, then gradually whisk in milk, stirring until a thick, smooth sauce is produced. Season to taste (it should be well seasoned). White Sauce will keep in the fridge for 3-4 days. It will thicken as it cools, so cover the top with baking paper so it doesn’t dry out or form a skin.
To make the gratin, flake salmon or other smoked fish into large chunks and arrange in the base of a medium baking dish. Arrange the hard-boiled egg halves on top.
Stir worcestershire sauce, tomato sauce and cayenne into the White Sauce and spread evenly over the top of the fish and eggs. Sprinkle with paprika. If not serving at once, cover and chill – it will keep for at least 24 hours in the fridge. Bring to room temperature before baking.
When you are ready to serve, bake at 220°C until the sauce is bubbling and the top is lightly golden (about 15-20 minutes). Serve hot with a crisp green salad on the side.
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