Fennel-roasted salmon with soft-boiled eggs

Name: Fennel-roasted salmon with soft-boiled eggs
Total time: 30 min
Yield: 8
Ingredients: 1 tablespoon fennel seeds; 1 x 1 kg side of salmon or 2 x 500g wild salmon fillets, scaled and pin-boned, from sustainable sources; 1 lemon; 6 tablespoons crème fraîche; 3 tablespoons freshly grated horseradish (or use from a jar if you can’t find fresh); extra virgin olive oil; 16 free-range quail eggs or 8 free-range hen eggs; 2 good handfuls of watercress; ½ a bunch of fresh dill

Gluten-freegf

“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. ”

Serves 8

Cooks In30 minutes

DifficultySuper easy

Jamie Magazine Mains Starters Eggs Salmon

Nutrition per serving

Calories 447 22%
Fat 33.9g 48%
Saturates 13.5g 68%
Sugars 2.5g 3%
Protein 32.4g 65%
Carbs 3.1g 1%

Of an adult's reference intake

Jamie Magazine

By Anna Jones

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Ingredients

1 tablespoon fennel seeds
1 x 1 kg side of salmon or 2 x 500g wild salmon fillets, scaled and pin-boned, from sustainable sources
1 lemon
6 tablespoons crème fraîche
3 tablespoons freshly grated horseradish (or use from a jar if you can’t find fresh)
extra virgin olive oil
16 free-range quail eggs or 8 free-range hen eggs
2 good handfuls of watercress
½ a bunch of fresh dill

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Jamie Magazine

By Anna Jones

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Method

Preheat the oven to 180ºC/gas 4.
In a pestle and mortar, bash the fennel seeds with a good pinch of sea salt and black pepper.
Place the salmon, skin-side down, in a roasting tray and sprinkle the fennel salt over the top. Finely grate over the lemon zest.
Bake in the oven for 15 to 20 minutes, or until just cooked, but still a little translucent in the centre (if you’re using wild salmon, reduce the cooking time to 10 to 12 minutes).
Mix the crème fraîche with half the lemon juice, the horseradish, a good lug of oil and a pinch of salt and pepper, to taste. Bring a pan of salted water to the boil.
Once the salmon is done, leave to cool a little before removing skin and breaking flesh into chunks.
Boil the quail eggs for 2 minutes, or hen eggs for 5½ minutes. Cool in a bowl of cold water then peel carefully.
Spoon a dollop of horseradish crème fraîche onto your 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 by picking over the dill and drizzling with extra virgin olive oil.