Smoked Salmon Recipe

Inspired by Dante NYC

Time30m

Serves2

toasted brioche with capers, red onion, watercress & a soft poached egg

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Toast the Brioche
In a skillet over medium heat, melt the unsalted butter. Add the brioche slices and toast them until golden brown on both sides, about 2-3 minutes per side.

2
Prepare the Red Onion
Thinly slice the small red onion and set aside.
3
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes for a soft yolk. Remove with a slotted spoon and drain on paper towels.

4
Layer Ingredients
Place the toasted brioche on a plate. Top each slice with a generous portion of smoked salmon, followed by a sprinkle of capers, the sliced red onion, and a few watercress leaves. Finally, gently place a poached egg on top of each.
5
Season and Serve
Season with salt and black pepper to taste. Serve immediately while the egg is warm.