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Salmon ramequins à la Carsten

April 26, 2011

Holding chickens is great!

They provide us with fresh eggs and occasionnally meat and they help getting rid of the most of the kitchen eatable “trash” and leftovers. But in the spring they lay many eggs and we’re having a hard time eating them all…and giving some away.

So I always try to come up with recipes where many eggs are necessary.

This is one of those.

During easter we paid my dear friend Carsten a visit at his sommer cabin in Lumsås and while we sat under a prune tree by is black tree cottage with white windows drinking rosé wine with ice cubes Carsten suggested this recipe, which I then adapted a bit.

Salmon ramequins à la Carsten

  • 6 frish eggs from ethitically raised chicken
  • 200 gr smoked salmon – we used the “ugly” pieces from the salmon like the ends or half slices which are sold much cheaper
  • 6 tablespoon sour cream
  • 4 scallions (or chives) minced
  • Fresh grounded pepper

Serves 6

Warm up the oven to 180 degrees / 355 F

Come the salmon in 6 small ramequins. You can use the salmon pieces to grease the ramequin with. Break an egg in each ramequin.

Now I don’t want the egg to be totally cooked in the oven so I need to come the ramequin into a waterbath before putting them in the oven.

After 10 min in the oven the egg-withe should’nt be soft and transparent any longer but the yolk should still be runny (we are not cooking hardboiled eggs).

Cover the egg with a tablespoon of sourcream each and sprinkle with fresh scallions or chives.

Remove the waterbath from the oven and give the eggs 5 min more just to warm the sour cream and the scallions a bit.

Pepper the ramequin and serve right away.

Enjoy it with a chilly bottle of Beaujolais Villages or Saint-Amour


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