Smoked salmon fill with egg in cocotte

Ingredients for Smoked salmon fill with egg in cocotte

Instructions for Smoked salmon fill with egg in cocotte

To prepare the Smoked salmon fill with egg in cocotte recipe, please follow these instructions:

Free the salmon to the skin and bones and cut it into small cubes. Chop the chopped mustard and the dill well. Melt the butter in a small saucepan and chop the chopped onions without coloring. Season with freshly squeezed pepper.

Mix the salmon and dill with onion and benefit the mixture into four well-smoked coconuts. Gently put a spilled egg into each cocotte on top of the salmon mixture. It is easiest to smash the eggs in one cup at a time and then pour it into the cocott, avoiding getting a poor or an egg with broken flowers in the cocotte.

Put the coconuts side by side in the pan or in a pan, pour boiling water so that it reaches half the coconuts and put them in a preheated oven at 200 ° for approx. 10 minutes.

Sauce: pour the whipped cream into a saucepan and let it boil for good heat for a few minutes until it is thickened a little. Stir the tomato paste and season with freshly squeezed pepper and a little salt

Serve the eggs in the cocotta with a simple twig dill and sprinkle a little sweet chili pepper over. Pour tomato sauce into a hot sauce pan and serve it together with lun flute