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Josh Emett’s Cured Salmon with Scrambled Eggs, Seaweed Butter and Purple Potato

Josh Emett’s Cured Salmon with Scrambled Eggs, Seaweed Butter and Purple Potato

Try this delicious breakfast recipe, created by Nespresso’s Culinary Ambassador Josh Emett. For the ultimate coffee to match, Nespresso Coffee Ambassador Mitch Monaghan suggests Arpeggio as an espresso or creamy cappuccino for a milder taste with subtle hints of cocoa.

Josh Emett’s Cured Salmon with Scrambled Eggs, Seaweed Butter and Purple Potato

Serves 4

Salmon

400g centre cut piece off salmon fillet, pin boned and skin removed
1 lime, zest
1 lemon, zest
40g rock salt

Zest lemon and lime then rub with rock salt and cure in the fridge for 8 hours, wash cure off and pat dry.
Slice across the fillet into 4 x 100g pieces.

Seaweed Butter

100g softened butter
8g seaweed paste, available from most Asian marts
1 tbsp soy sauce
1 tbsp chives, finely chopped
1 tsp crushed chilli flakes, optional

Make sure the butter is well softened at room temperature.

Beat in the rest of the ingredients then store in the refrigerator.

Scrambled Free Range Egg and Purple Potato

8 eggs
1 small bunch watercress
2 small purple potatoes, finely sliced, dried, then deep fried at 160 until crispy
30 ml cream
Sea salt

Place the salmon in the oven on greaseproof paper, cook the salmon for 8-10 minutes at 160 until warm through and just cooked.

While the salmon is cooking add 100g of the seaweed butter to a pan and gently melt, pour in the eggs and gently cook until scrambled, season with sea salt during the process.

Add half the cream to stop the cooking process and taste, if it needs more seaweed butter flavour add more now.

To plate, place the salmon on the plate, the egg beside that and then arrange the potatoes on the top of that, garnish with small bundle of watercress.

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