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Le Cordon Bleu News, 03/01/2013
Smoked salmon wrapped poached egg, baby spinach salad and grain mustard vinaigrette
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About this recipe

The classic combination of smoked salmon and egg creates a uniquely presented light lunch or starter.

Recipe - Smoked salmon wrapped poached egg, baby spinach salad and grain mustard vinaigrette

Serves: 4

Preparation time: 30 minutes

In this recipe:

  • eggs
  • smoked salmon
  • coarse-grained mustard
  • scallions (spring onions)
  • baby spinach leaves



Principal Ingredients
4 extra fresh eggs
15 ml white wine vinegar
coarse salt
400 g sliced smoked salmon
Coarse-grained mustard Vinaigrette
20 g coarse-grained mustard
20 ml sherry vinegar
salt, white pepper
60 ml olive oil
Baby spinach salad
2 scallions (spring onions), finely sliced
200 g baby spinach leaves, washed
50 g capers
5 sprigs tarragon, leaves removed
20 g salmon roe
4 caper berries

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  1. Poached eggs: Remove the eggs from refrigerator and bring to room temperature. Fill a large, wide saucepan three-quarters full of water and generously season with white vinegar and coarse salt. Bring the water to a boil over high heat, and then reduce to a simmer. Break the eggs one at a time into a ramekin then slip the eggs into the simmering water.
    Note: The rising bubbles will prevent the eggs from sticking to the bottom of the pan and will also help the whites envelop the yolks. When the whites begin to coagulate, use a skimmer to help them wrap firmly around the yolks. Poach the eggs for about 3 minutes or until the whites are set but the yolks are still very soft. Gently remove them from the hot liquid with a skimmer and transfer to an ice bath to cool. Once cooled, trim off any loose whites and transfer the eggs to a towel-lined tray.
  2. Coarse grained mustard vinaigrette: In a bowl combine the mustard, sherry vinegar, salt and white pepper. Gradually whisk in the olive oil a little at a time.
  3. Baby spinach salad: Combine the baby spinach with half the scallions, capers and tarragon leaves (set aside leaves for presentation). Lightly dress with some of the vinaigrette.
  4. Cut 4 disks measuring 11 cm in diameter from the sliced smoked salmon and set aside (making sure to keep large pieces to wrap the eggs). Season each egg and wrap neatly in smoked salmon.
  5. To serve: Place a reserved disk of smoked salmon in the center of a plate. Arrange salad and top with smoked salmon wrapped poached egg. Arrange the remaining scallions, capers, tarragon leaves and vinaigrette in a circle around the salmon. Decorate with salmon roe and a caper berry.

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