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Michel Roux Jr. Recipe

Michel Roux Jr. Recipe: Soft Boiled Egg with Smoked Salmon

Michel Roux Jr. Recipe: Soft Boiled Egg with Smoked Salmon

Ahead of Le Gavroche’s reopening, Michel Roux Jr. shares the restaurant’s recipe for soft boiled egg with smoked salmon, asparagus tips and caviar – a truly decadent brunch dish.

Ingredients: Serves 6

  • 30 small asparagus tips
  • 4 slices of smoked salmon
  • 2 tablespoons double cream
  • 2 tablespoons horseradish relish
  • 4 eggs
  • 120g sevruga caviar
  • Olive oil
  • 12 round brioche bread toasts (1cm thick, 3-5cm wide)

READ OUR LATEST INTERVIEW WITH MICHEL ROUX JR, WHERE HE DISCUSSES LE GAVROCHE, GASTRONOMY & BECOMING A GRANDAD

Method:

  • Peel the asparagus and trim to 4cm lengths
  • Cook in boiling salted water until just tender (5-7 minutes), then immediately refresh in ice-cold water and drain
  • Cut the smoked salmon into 18 rounds, using a cutter the same diameter as the brioche
  • Whip the cream and add the horseradish relish
  • Cook the eggs in boiling water for 3 ½ minutes, hold under cold running water for 10 second and then peel while still hot
  • Put the eggs into a warm dish and break them up with a fork (the yolks should be runny and the whites solid)
  • Season with a little pepper and gently fold in the caviar
  • Reheat the asparagus in boiled salted water, drain and roll in a little olive oil to make them glossy
  • To assemble, put a small dollop of horseradish cream in the centre of each plate, then a smoked salmon round, more horseradish and then the lightly toasted brioche slice. Repeat the layers to finish with two brioches and three smoked salmon rounds on each plate. Arrange the asparagus on top and spoon the egg and caviar mixture around.

Image credit: Jodi Hinds, Recipe Publishing Credit: Weidenfeld & Nicolson. Enjoy this Michel Roux Jr. recipe? For more great recipes, click here. To read more on Le Gavroche, click here.