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Salmon & Eggs

Salmon & Eggs
Salmon & Eggs

If I could plate spring, I think this would be the dish for it. It is a light, but very indulgent lunch or dinner.

This recipe yields 2 portions.


200 gr. of Salmon fillet

2 eggs

1/2 cucumber (sliced)

2 tablespoons of shredded cucumbers

50 gr. snap peas (blanched)

50 gr. green asparagus (blanched)

50 gr. of potatoes (diced)

4 tablespoons of yogurt

50 gr. of fresh dill (chopped)

1 clove of garlic (mashed)

1/2 lemon (juice and zest)

1 teaspoon of dry mint

salt and pepper to taste

olive oil

optional: caviar (or Tobiko)


  1. Pre-heat oven to 180 degrees Celsius. In a tray-pan add the diced potatoes, seasoned with some salt and drizzle some oil to it. Bake for 10 minutes. Then add the salmon fillets (seasoned as well, same way as potatoes) and bake for another 10 minutes.

  2. Boil eggs to your desired temperature, mine are always 7 minutes.

  3. In a bowl add the shredded cucumbers, yogurt, lemon (juice and zest), garlic, mint, dill (keep a bit for garnish), and mix until well-combined.

  4. Plate cold ingredients first and then warm ingredients.


  1. instead of potatoes small pasta will also be delicious.




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