Salmon caprese salad with poached egg
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ingredients
100 g fresh arugula 100 g smoked salmon 1 pk tomato 1 pk mozzarella pk salt pk black pepper 2 tsp dried basil 2 tbsp basil reduction 1 tsp oil
Poached egg:
1 litre hot water 3 tbsp apple cider vinegar 1 pk egg
progress in the video above
A popular Italian caprese salad with a fantastic twist. Great for breakfast, brunch or an appetizer for a visitor. The colour combination is sure to impress.
1.
First up, make the poached egg: Pour hot water and apple cider vinegar into a saucepan. Bring to a boil and turn the heat down to low. In the water, create a boil and place a room temperature poached egg in the boil and let it poach for 2-3 minutes. Remove the egg with a strainer and set aside.
2.
Prepare the salmon caprese salad. Layer fresh arugula, salmon, mozzarella and tomato. Season with salt and pepper, drizzle with olive oil, add dried basil and basil reduction. Layer the salad in the form in this way to your taste. Slowly remove the mould and place the pre-prepared poached egg on top of the salad. Finally, season the egg with salt and pepper, drizzle with olive oil and basil reduction.
3.
Serve.
