Jellied eggs with salmon and ham

Savory recipes Spring Summer Fall Winter 30 minutes to 1 hour Recette de fête Expert Casserole

Prep time

25 minutes

Cooking time

6 minutes

Serves

4 people

Prepare the gelatin and add a thin layer (1 cm) to each verrine
In a saucepan, bring the water and vinegar to a boil and poach the eggs for 1 minute on one side and 30 seconds on the other, then drain them on some paper towel
Let cool then trim off the white stringy parts of the eggs
Place a thin slice of smoked salmon around the sides of two of the verrines with a teaspoon of lumpfish roe
Place half a slice of ham in the other two verrines, then add a dill leaf and 5 mm of gelatin
Refrigerate the verrines so the gelatin sets
Place a poached egg in the middle of each verrine and top with the remaining gelatin
Refrigerate again, this time for at least one hour
Whip the cream until fluffy, then season with salt, pepper, and chives. Gently place a scoop of the cream in each verrine