Gerookte salm met sitrus sous en gekookte eier - met Jason's Hill Sauvignon Blanc

Serves: 2–4 | Prep Time: 15 minutes | Cook Time: 10 minutes

Ingredients for the smoked salmon:

• 200–250 g smoked salmon slices

Ingredients for the lemon sauce:

• ½ cup fresh cream (or crème fraîche)
  Zest of 1 lemon
  2 tablespoons fresh lemon juice
  1 teaspoon Dijon mustard
  Salt and freshly ground black pepper, to taste
  Optional: 1 tablespoon chopped fresh dill or chives

Ingredients for the boiled eggs:

• 2–4 large eggs (depending on serving size)

To serve (optional):

• Fresh rocket or mixed salad leaves
  Crusty bread, toast, or crostini
  Extra fresh herbs and lemon wedges

1. Boil the eggs:

• Place the eggs in a saucepan and cover with cold water.
• Bring to a gentle boil, then cook for 8–9 minutes for hard-boiled eggs (or 6–7 minutes for slightly soft centres).
• Remove from heat and transfer to cold water to cool.
• Peel and slice in halves or quarters. Set aside.

2. Prepare the lemon sauce:

• In a small bowl, whisk together the cream, lemon zest, lemon juice, and Dijon mustard.
• Season with salt and black pepper to taste.
• Stir in fresh dill or chives if using.
• Chill slightly until ready to serve (this allows the flavours to develop).

3. Assemble the dish:

• Arrange the smoked salmon slices on a serving platter or individual plates.
• Spoon or drizzle the lemon sauce gently over the salmon.
• Add the boiled egg pieces alongside the salmon.
• Garnish with extra herbs, a crack of black pepper, and lemon wedges.

Serving suggestion:

Serve as a light lunch, elegant starter, or brunch dish with fresh salad leaves and warm crusty bread. It pairs beautifully with crisp white wine or sparkling wine