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Fennel-roasted salmon with soft-boiled eggs
main courses | serves 8
If you can, use wild salmon, which is at its best at this time of year. It has a deeper, slightly sweeter flavour than the farmed variety and is lovely and pink.
1. Preheat the oven to 180C/gas 4. With a pestle and mortar, bash the fennel seeds with a good pinch of sea salt and ground black pepper. Place the salmon skin-side down in a roasting tray and sprinkle the fennel salt and lemon zest over the top. Bake in the oven for 15–20 minutes, until just cooked, but still a little translucent in the centre. (If you’re using wild salmon, reduce the cooking time to 10–12 minutes.)
2. Mix the crème fraîche with half the lemon juice, the horseradish, a good glug of oil and a pinch of salt and pepper to taste. Bring a pan of salted water to the boil.
3. Once salmon is done, leave to cool a little before removing skin and breaking flesh into chunks. Boil quail eggs for 2 minutes, or hen eggs for 5½ minutes. Cool in a bowl of cold water then peel carefully.
4. Spoon a dollop of horseradish crème fraîche onto plates, top with a few pieces of salmon and some watercress. Allocating 2 quail eggs or 1 hen egg per person, cut into halves or quarters and place around the salmon. Finish with a few sprigs of dill and a good drizzle of extra-virgin olive oil.
Recipe Anna Jones
Photo Yuki Sugiura
from Issue 9
ingredients• 1 tbsp fennel seeds
• 1 x 1kg side of salmon or 2 x 500g wild salmon fillets
• Zest and juice of 1 lemon
• 6 tbsp crème fraîche
• Extra-virgin olive oil
• 3 tbsp freshly grated horseradish (or use from a jar if you can’t find fresh)
• 16 quail eggs or 8 hen eggs, organic
• 2 good handfuls of watercress, washed
• Small bunch of dill, fronds picked