Main Courses, Winter
Comments 6

Wild, Hot Smoked Salmon with Egg, Potato and Apple.

wild salmon

Wild, Hot Smoked Salmon with Egg, Potato and Apple.


We are in the middle of packing up our house, getting ready to move to a new one.(one with a rain-proof roof) So dishes that can be made in one pan are very welcome indeed. I came up with this dish, for that very reason! I made it in my Le Creuset pan, as it can be safely put in the oven, with no danger of melting plastic handles! Its a thoroughly satisfying dish to prepare and eat,  as it leaves you feeling that you have had a hearty meal, but all done in 20 min. Splendid!


Serves two (just make more and add extra eggs in you are more than two!)


Half a head of white cabbage

1 large red onion

1 apple

150g wild hot smoked salmon. (go out of your way to get the wild kind. I don’t think salmon have much fun swimming round in a circular tank their entire life..They need to leap and spawn, and be shared with the bears)

4 red duke potatoes

2 free range eggs

a handful of red chard

1 splash of olive oil for frying

1 pinch of nutmeg

salt and pepper to taste


salmon lunch

Wash and cut the potatoes into quarters. Boil the potatoes until tender, roughly 20 min. I leave the skin on, as they have a lovely red colour, but peal if they are to tough.

Heat up the frying pan with the olive oil and add the onion, sauté for a min. Add the chopped cabbage and let it wilt for a few min whilst stirring. Next add the apple and potatoes, fry for a further 5 min. Sprinkle in the nutmeg, pepper and salt. Now add the red chard, mix in, then flake the salmon on top.

Make two nests for the egg’s, by making an indentation into the mix. Crack the eggs into the hollows and fry for 1 min, then place the pan into a preheated oven set to 200°c/fan 180°c/gas 5 and bake for 2-3 min, or until the eggs are done the way you want them. If you want a solid yolk bake for an additional min.


  1. Another great recipe,I often make something similar,although I am ashamed to say not with Wild Salmon .

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