12 Months of Flavour

Each month we produce and print a recipe card featuring a favourite Jack dish that Matthew has developed, tasted and then double checked. The cards are available directly from the pub or if you can't get to us for any reason then we will be happy to post you one - Simply click on the button to  'Join Our Mailing List' and we'll take care of the rest.

Smoked Salmon and Scrambled Duck Eggs
(Serves 4)

Ingredients:

50g diced unsalted butter
6 large free range duck eggs
6 tablespoons double cream
6 tablespoons of milk
Approx 150g good quality smoked salmon
(We use Dartmouth Smokehouse, oak smoked salmon long sliced & not d-cut)
Sea salt and freshly ground white pepper

Method:

Gently lay a little smoked salmon on your plate overlapping slightly. Alternatively line the sides of a tartlet with the salmon strips so it extends slightly above the rims and fill with the scrambled egg.

To make the scrambled egg:

1). Put the butter into a wide shallow pan over a medium heat.

2). Once it is melted, add the eggs and begin to stir vigorously.

3). Once the eggs begin to form soft curds add the milk and cream. This will just slow down the cooking process a little giving you plenty of time to ensure you achieve the desired consistency.
 
4). Remove from the heat, season well and continue to stir gently off the heat until ready. Serve immediately.

If serving without a pastry tartlet some toasted sour dough or brioche will give the dish some much needed texture.

Tips:

Scrambled egg and the way it is cooked is very much a matter of personal taste. I prefer mine creamy and textured and for that reason I use a wooden spoon rather than a whisk.

For a really extravagant finish you can serve as we have in a tartlet of short pastry and a swirl of reduced shellfish bisque and even top with a little caviar!

We are very privileged to have access to the very freshest of duck eggs via our good friends and suppliers Paul and Carolyn Bellinger however free range eggs would suffice.