Egg carpaccio with dill vinaigrette and smoked salmon on salad

Name: Egg carpaccio with dill vinaigrette and smoked salmon on salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 Eggs (size M); 4 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 2 TABLESPOONS Sunflower oil; 1/2 bunch Dill; 1 Shallot; 100 g Frisée salad; 50 g Rocket; 150 g smoked salmon in slices

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8 Eggs (size M)
4 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Honey
2 TABLESPOONS Sunflower oil
1/2 bunch Dill
1 Shallot
100 g Frisée salad
50 g Rocket
150 g smoked salmon in slices

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Quench in cold water, peel and slice. For the vinaigrette, whisk vinegar, salt, pepper and honey. Add oil drop by drop to the vinaigrette.
2
Wash the dill, shake dry, pluck flags from the stalks and cut into small pieces. Peel the shallot and cut into fine cubes. Stir the shallot and dill into the vinaigrette. Clean the frisée and pluck into pieces.
3
Rocket salad. Wash both and shake dry. Cut salmon into strips. Arrange eggs, salad, salmon and vinaigrette on plates.