Hot-smoked salmon with peas and a poached egg

Jill Dupleix
Hot smoked salmon, peas and a poached egg.
Hot smoked salmon, peas and a poached egg. Photo: Marina Oliphant

Any greens will do, but peas, beans and brussels sprouts are a great combo. The stunning wasabi-and-lime dressing is just a whisk away.


500g hot-smoked ocean trout or salmon fillets

4 slices pancetta

300g small brussels sprouts

300g green beans, topped, not tailed

200g peas

4 poached eggs

Sea salt

Cracked black pepper


1 tbsp olive oil

1 tbsp wasabi paste

1 tbsp lime juice

1 tbsp olive oil

2 tbsp sour cream or yoghurt


Heat oven to 200C. Place fish on an oven tray lined with baking paper and cover lightly with foil. Arrange pancetta alongside and bake for 15 minutes, or until fish is just hot and pancetta is crisp. Whisk dressing ingredients together, season and set aside.

Cook brussels sprouts and beans in simmering salted water for three minutes. Add peas and simmer for two minutes, then drain well and strew over four warm dinner plates. Roughly flake fish into bite-size chunks and arrange on top. Add poached egg and pancetta, season well and serve with dressing.

To poach an egg

Master the poaching of an egg and you'll win friends and amaze people. Fill a frying pan with water to 10 centimetres deep and bring to a simmer. Add one teaspoon of white vinegar. Break an egg into a small cup and slip it into the water, then repeat with remaining eggs. Simmer for 3½ to four minutes, spooning hot water over the eggs once or twice to set the tops. Remove with a slotted spoon, drain on a folded cloth, trim whites if necessary and serve.