Smoked Salmon with Saffron Labneh
Autumn is the season for tasty brunches and long lunches. So, why not impress your friends and give our cafe favourite, Smoked Salmon with Saffron Labne a whirl in your own kitchen? Here’s how!
INGREDIENTS LIST
16 slices of grade smoked salmon
4 free-range hormone free eggs
4 slices of wholemeal bread or seeded bread
DUKKAH
4 tablespoons toasted cashew nuts
4 tablespoons sesame seeds toasted
2 teaspoons ground cumin
2 teaspoons ground coriander seed
½ bunch fresh mint chopped
2 tablespoons olive oil
SAFFRON LABNE
4 yoghurt labne balls
2 pinches saffron threads
200ml white wine or water
SALAD
½ bunch baby beetroot
¼ bunch fresh dill
¼ bunch fresh mint
LEMON DRESSING
2 teaspoons dijon mustard
120ml lemon juice
360ml extra virgin olive oil
1 garlic clove
METHOD
SAFFRON LABNE
Place saffron threads and soak for half an hour in white wine or water. Then place in saucepan and reduce the white wine or liquid by half and allow to cool. Put room temperature labne balls in a mixing bowl and gently combine with the saffron reduction. Season and place aside.
CASHEW NUT DUKKAH
Place cashew nuts on tray & gently toast til golden & crunchy. Roughly chop & place to the side. In a small heavy based pan, toast the cumin, coriander & sesame seeds. Move aside and add olive oil so all spices combine while you gently mix. When spice mix has cooled, add chopped cashews and finely chopped fresh mint & set aside for later use.
EGG POACHING
In a small pot bring water to the boil with a tablespoon of vinegar. Turn water to the simmer & gently stir to create a gentle whirlpool. Place eggs one at a time into water & simmer for approx. 2 mins. Gently lift out eggs onto paper towel for draining and they are ready to use.
SALAD PREPARATION
Pick small sprigs of the dill & mint and wash in ice water, drain well & refrigerate until crispy & needed. Gently cook baby beetroot until tender & peel, half & set aside.
LEMON DRESSING
In a blender, place the lemon juice, dijon mustard & garlic. Blend. Slowly pour olive oil into liquid while the blender is on until combined and emulsified.
TO BUILD AND PRESENT THE DISH
Toast or grill bread & set aside. Place a tablespoon full of labne onto the place and smear across. Then put toasted bread into the middle of the smeared labne. Next, starting at the top of the bread, gently fold the first two pieces of smoked salmon then place a poached egg in the middle & layer another two pieces of smoked salmon to the other half of the bread so that you’re left with a poached egg nestled between the smoked salmon. Place crispy herb salad & beetroot over the top of your salmon & eggs. Generously sprinkle your Dukkah on top to finish.
Enjoy!
Serves 4 people.
Recipe by Jason Roberson, Head Chef at The Grounds of Alexandria