Jamie Magazine
By Rodney Dunn
Recipe From
Jamie Magazine
By Rodney Dunn
8 large free-range eggs
25g smoked salmon
4 sprigs of fresh dill, plus extra for serving
1 pinch of cayenne pepper
MAYONNAISE
1 large free-range egg yolk
2 teaspoons Dijon mustard
½ a lemon (20ml juice)
100ml olive oil
100ml sunflower oil
Tags