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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

  1. Prepare the gelatin and add a thin layer (1 cm) to each verrine
  2. 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
  3. Let cool then trim off the white stringy parts of the eggs
  4. Place a thin slice of smoked salmon around the sides of two of the verrines with a teaspoon of lumpfish roe
  5. Place half a slice of ham in the other two verrines, then add a dill leaf and 5 mm of gelatin
  6. Refrigerate the verrines so the gelatin sets
  7. Place a poached egg in the middle of each verrine and top with the remaining gelatin
  8. Refrigerate again, this time for at least one hour
  9. 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

Saucepan

Saucepan

Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)

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