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
Method
- 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
Ingredients
- 1 packet of instant gelatin
- 4 very fresh eggs
- Lumpfish roe
- 1 thin slice of smoked salmon with herbs
- 1 slice of ham
- 6 tsp fresh dill
- 15 cl (3/5 cup) liquid cream
- 10 cl (2/5 cup) wine vinegar
- Salt, pepper
Utensil
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