Jamie Magazine
By Rodney Dunn
Ingredients
8 large free-range eggs
25g smoked salmon
4 sprigs of fresh dill, plus extra for serving
1 pinch of cayenne pepper
MAYONNAISE
1 large free-range egg yolk
2 teaspoons Dijon mustard
½ a lemon (20ml juice)
100ml olive oil
100ml sunflower oil
Method
- In a saucepan, cover the eggs with cold water and bring to the boil over a high heat.
- Simmer for 6 minutes, then drain and pop the eggs in cold water to cool.
- Peel and halve them lengthways, scoop the yolks into a bowl and roughly mash. Set aside.
- Make your mayonnaise. In a bowl, whisk the egg yolk, mustard and lemon juice with an electric whisk until frothy.
- Combine the oils in a jug, then drizzle them into the egg mixture, whisking constantly until combined. Season to taste with sea salt and black pepper.
- Add 60g of mayo to the egg yolks (refrigerate the rest for up to a few days).
- Finely chop and stir in the salmon and dill fronds, then add the cayenne pepper and mash to combine.
- Spoon into the egg whites, top with extra dill and serve immediately.
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