Egg with salmon in jelly

Name: Egg with salmon in jelly
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs (size M); 4 Stem(s) Dill; 1 Organic Lime; 5 sheets Gelatine; 400 ml Vegetable broth; 1 TEASPOON Horseradish (glass); 7-10 Tbsp Salt; 100 g smoked salmon; 7-10 Tbsp Cling film

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs (size M)
4 Stem(s) Dill
1 Organic Lime
5 sheets Gelatine
400 ml Vegetable broth
1 TEASPOON Horseradish (glass)
7-10 Tbsp Salt
100 g smoked salmon
7-10 Tbsp Cling film

Directions

1
Cook the eggs in boiling water for about 5 minutes. Drain, quench and let cool.
2
In the meantime, wash the dill, shake dry and chop finely except for a little to garnish. Wash the lime, grate dry and finely grate the peel. Halve the lime, squeeze the juice out of one half.
3
Use the rest for other purposes. Soak gelatine in cold water. Heat the stock, horseradish and lime juice. Squeeze the gelatine and dissolve in the stock while stirring. Stir in dill and lime zest.
4
Season to taste with salt.
5
Peel eggs. Cut salmon into pieces. Place the eggs in 4 glasses (approx. 200 ml each). Add broth mixture and spread salmon on top. Cover and chill for about 4 hours. Garnish jelly eggs with remaining dill.