65ºC / 149ºF slow cooked egg with salmon rocket salad. From the restaurant to your doorstep. Favourite restaurants in your area, ready to take your order. The tangy oregano vinaigrette not only dresses the salad, but it also acts as a quick marinade for the salmon.

65ºC / 149ºF slow cooked egg with salmon rocket salad For mine, I am going to make it a bit tasty. It is easy, it's fast, it tastes delicious. The tangy oregano vinaigrette not only dresses the salad, but it also acts as a quick marinade for the salmon. You can have 65ºC / 149ºF slow cooked egg with salmon rocket salad using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of 65ºC / 149ºF slow cooked egg with salmon rocket salad

  1. You need of Japanese Egg.
  2. Prepare of Arugula / rocket.
  3. You need of Smoked salmon.
  4. It’s of Extra virgin olive oil.
  5. It’s of Pesto oil.
  6. You need of Salt.
  7. You need of Pepper.

Infusing the fillets with the flavor of the vinaigrette boosts their flavor and marries them to the salad. Season each piece of salmon with salt, pepper, ½ teaspoon paprika, ¼ teaspoon crushed fennel seeds, half the lemon zest and half the dill. Serve this salad on a bed of lettuce or on toasted sandwich bread as a main course, or spoon it onto toasted pita triangles for an hors d'oeuvre. Put the eggs in a medium saucepan with enough water.

65ºC / 149ºF slow cooked egg with salmon rocket salad step by step

  1. Slow cook the egg at 65ºC / 149ºF for 45 min using a sous vide cooker or control the water temperature by using a meat thermometer.
  2. Toss the arugula with olive oil, salt and pepper.
  3. Arrange the arugula in the centre of the plate, break carefully the soft boiled egg in the middle of the arugula.
  4. Top with some shredded smoked salmon.
  5. Drizzle the extra virgin olive oil and pesto sauce oil around the plate.

Toss the arugula with olive oil, salt and pepper. Smoked salmon with a bit of dill and all the egg salad fixings – this yummy salad is perfect in a sandwich, on top of greens or stuffed in celery boats for a nifty appetizer. Here is how you achieve that. Japanese egg, arugula / rocket, smoked salmon, extra virgin olive oil, pesto oil, salt, pepper. Toss the arugula with olive oil, salt and pepper.

source: cookpad.com