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Hot Smoked Salmon & Poached Eggs


With  Ray McVinnie    

Ingredients:

Eggs

Hot-Smoked Salmon

Agria Potatoes

Garlic

Olive Oil

Nutmeg

Spinach

Balsamic Vinegar

Method:

Steam or boil 3cm diced peeled Agria Potatoes.  Drain, then while still hot, toss with extra virgin olive oil, a little finely chopped garlic, a pinch of nutmeg and lots of spinach leaves (these will wilt.)

Pile the mixture on to warm plates then top each serving with flaked hot-smoked salmon and a poached egg.  Drizzle with a little balsamic Vinegar.


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