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WOODBRIDGE SMOKED SALMON WITH DIJON MUSTARD, HONEY & DILL CRÈME FRAÎCHE AND SOFT BOILED EGG, TOPPED WITH TROUT CAVIAR

Ingredients

Serves 10 pax

1 pkt    Woodbridge hot smoked Atlantic salmon
1 tbsp    Maille original Dijon mustard
1 tsp      Breitsamer Honig Thyme honey
1/2 pkt Savouré fresh dill chopped
150 g      Bulla crème fraîche
10          Breakfast Gourmet eggs
1 btl        Yarra Valley brook trout caviar
Salt & pepper to taste

Cooking Method

1.  Before beginning, remove eggs from refrigerator & let it come to room temperature.
2. Shred salmon by hand to create flakes
3.  Mix Dijon mustard, honey, chopped dill, crème fraîche and season salt to taste.
4.  In a pot of simmering water, boil the eggs for 6 minutes.
5.  Crack an egg in a glass and top with salmon flakes, dill sauce and salmon trout caviar.
6.  Serve & enjoy.

Recipe by Chef Clement
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