Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, smoked salmon and poached eggs with dill and caper sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Using a slotted spoon, remove eggs from warm water; set the spoon, with the egg inside, briefly on a clean cloth to drain. Serve two crumpet halves to each person, and garnish with snipped dill. Great recipe for Smoked Salmon and Poached Eggs with Dill and Caper Sauce.

Smoked Salmon and Poached Eggs with Dill and Caper Sauce is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Smoked Salmon and Poached Eggs with Dill and Caper Sauce is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have smoked salmon and poached eggs with dill and caper sauce using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Smoked Salmon and Poached Eggs with Dill and Caper Sauce:

1. Make ready 4 eggs large
2. Take 250 g salmon smoked slices / 9 oz.
3. Take 4 tablespoons crème fraîche (low fat)
4. Make ready 1 tablespoon lemon juice
5. Get 1 tablespoon capers (drained)
6. Get 2 teaspoons dill
7. Prepare ½ teaspoon black pepper

Place slice or two of salmon on top of each English muffin half. To assemble the sandwich, first layer the English muffin with sliced avocado, top with smoked salmon, follow with poached egg and generous amount of Hollandaise. Garnish top with fresh dill and capers. If Hollandaise sauce has become too thick, thin the sauce with a tablespoon of hot water and whisk.

Instructions to make Smoked Salmon and Poached Eggs with Dill and Caper Sauce:

1. Put 25mm / 1 inch depth of boiling water into one or two deep + wide + glass lidded fry pans on a medium to high heat (there must be room for the eggs to cook separately). Add the white wine vinegar. Bring back to the boil and turn down to a gentle simmer.
2. Carefully crack the eggs in the pan, keep note of the order they are put in. Start a timer for 3 minutes as the first egg goes in. Using a fish slice gently check each egg is “floating” and not stuck to the base of the pan. Put the lid on the pan and ensure the water continues to simmer and neither boils up nor cools down.
3. Place 4 pieces of paper kitchen towel on a clean work-surface. As soon as the timer goes lift the eggs out of the water, using the fish slice or a slotted spoon, and place on the paper towel. Be sure to lift them out in the order they went in to ensure they are evenly cooked. Fold the paper towels over to dry the tops of the eggs. Arrange eggs with accompaniments on warm plates and serve.
4. Whilst the eggs are cooking. Arrange the salmon on a plate. Mix the other ingredients in a pan on medium to high heat. Just bring the pan to the boil and then take off the heat.
5. Add the egg to the salmon and pour over the sauce.

These smoked salmon deviled eggs will upstage other recipes for deviled eggs. The smoky, salty goodness of the salmon combined with sharp taste of red onion and a hint of dill makes these deviled eggs a hit. Add in a burst of tang from the capers and you have deviled-egg perfection! Rinse fish and pat dry with paper towels. Generously spread each English muffin half with dill butter.

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