Potato soup with salmon and poached eggs: here is a true gourmet dish: I liked it a lot and I hope you love it too. I was inspired to northern European cuisine and its ingredients, I really love, but I revisited in Italian Key. I'm used’ a cream of potato, tasty and dense, with smoked salmon, hazelnuts, chives, spheres of Robiola and poached egg. You'll hear how it tastes when you break the yolk and stir in the cream and salmon. I served for a brunch to bring to the table a plate of unusual eggs, halfway between breakfast and lunch, and given the success I decided to propose it. How about, you like?
Ingredients for 4 people:
- 500 grams of potatoes
- 4 Tablespoons extra virgin olive oil
- one shallot
- 4 tablespoons of fresh cream or sour cream (for the recipe of sour cream homemade click here)
- 60 grams of shredded PDO Parmigiano Reggiano
- vegetable broth as required
- salt and pepper
- 100 grams of smoked salmon
- 200 grams of soft cheese
- 4 eggs
- enough chives
- 30 grams of toasted hazelnuts (try the round kind of IGP Piedmont)
Wash potatoes, peel and cut into very small cubes, so that you disfino during cooking. Remember that potatoes are never say never mashed or passed to the blender, because otherwise it forms a sticky substance anything but palatable. Finely chop the shallot and let it dry in a pan with extra virgin olive oil. Add the potatoes and cook them with care, then the vegetable stock to cover (probably during cooking you'll still have to add a little). Season with salt, and pepper and cook covered over low heat until the potatoes are not undone forming a rustic and flavorful cream. Combine a little if necessary’ stock to get the desired density. Season the mashed potatoes with cream and parmesan, if necessary adjust with salt and pepper and keep warm.
Coarsely chop the hazelnuts, finely chop the chives. Cut the salmon into strips.
Mix the soft cheese with a little chopped chives and train with moistened hands of small spheres.
Cook poached eggs: breaking eggs, each in a saucer. Pour water into a saucepan, combine a tablespoon of white vinegar of wine and bring to a boil, create a vortex inside the pot with a wooden spoon and plunge the first egg, cook for 3 minutes, remove the egg from the pan with a slotted spoon and keep warm. proceed as well to the remaining eggs.
Composition of the dish: pour in every holster the potato cream, put the center an egg and garnish the dish with the salmon strips, toasted hazelnuts, balls Robiola cheese and chives. Bon appétit!
THE PAIRING: The sweetness of the potatoes, the unmistakable aroma of eggs, the smoked salmon. This recipe deserves a perfumed white, medium bodied, that also has a discrete sour note. We suggest a Alcamo Doc, produced in Sicily from Cantine Firriato. The wine is called Calaventana: smells strongly of citrus, white fruit and broom, the palate is soft, savory, with a pleasant acidity, that in addition to degrease the palate goes hand in hand with the note of smoked salmon.