Fried salmon eggs

Name: Fried salmon eggs
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 10 Eggs (size M); 400 g smoked salmon; 1/4 TEASPOON Pepper; 1 TABLESPOON freeze-dried parsley; 100 g + 2 tablespoons breadcrumbs; 1,5 l Oil; 75 g medium hot mustard; 150 g liquid honey; 1 small bed of daikoncress; several sheets Baby salad; 7-10 Tbsp Flour

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

10 Eggs (size M)
400 g smoked salmon
1/4 TEASPOON Pepper
1 TABLESPOON freeze-dried parsley
100 g + 2 tablespoons breadcrumbs
1,5 l Oil
75 g medium hot mustard
150 g liquid honey
1 small bed of daikoncress
several sheets Baby salad
7-10 Tbsp Flour

Directions

1
Pierce 8 eggs. Cook in boiling water for about 8 minutes. Drain, rinse and peel. Rub eggs dry with kitchen paper. Dice salmon finely, put it into a high mixing bowl and puree it finely with a blender.
2
Mix salmon, 2 eggs, pepper, parsley and 100 g breadcrumbs well. Form into a roll (approx. 16 cm long). Cut into 8 slices
3
Heat the oil in a wide pot to 175 °C. In the meantime, press one slice of salmon mixture flat on each floured palm, beat 1 egg in each and press them together firmly. Process remaining slices and eggs in the same way. Turn briefly in 2 tbsp. breadcrumbs
4
Add eggs to the hot oil and fry for 1-1 1/2 minutes while turning. Lift them out and let them drain. Mix mustard and honey. Cut cress from the bed. Cut the eggs lengthwise as desired. Arrange eggs with cress, salad leaves and some sauce on a plate. Add the rest of the sauce