Our local cafe has an amazing seasonal menu- so this recipe was really born out of the fact it stopped serving it! I craved it so much I tried recreating at home and have since made many different variations on it since then. There’s that lovely silky roasted salmon and the sweetness of the beetroot. The potatoes provide some crunch (and carbs!) and the poached egg on top make this a perfect weekend brunch meal at home- or even a week night dinner. I like to serve it with a side of asparagus or broccolini.
2 salmon fillets
4 pickled beetroots
3 maris piper potatoes
2-3 large eggs (1 or 2 per person)
broccolini – a handful per person
1 tablespoon of butter
1 heaped teaspoon of flour
1/2 cup of milk
1 tablespoon of chopped lemon thyme
1 tablespoon of maple syrup
garlic pepper to taste
Preheat the oven to 200 degrees.
Chop the potatoes into thin wedges and the beetroots into halves or quarters.
Drizzle with olive oil and sprinkle with salt before placing in the oven
Set a timer for 20 minutes- when this goes off, it’ll be time for the salmon to go in
…which brings me to the next bit
Season both sides of your salmon fillets with salt and pepper
Drizzle with olive oil and rub all over the fillet
Place on parchment paper or ovenproof dish
Leave to ‘marinate’ until the oven timer goes off, before placing in the oven for 15-18 minutes to finish off with the potatoes and beets
Prepare the poached eggs!
My trick for poached eggs is to use cling film to cook them. I oil some cling film, place loosely over a glass and crack an egg into it. Then I just gather up the sides and twist and tie it into a knot, before dropping into boiling water for 4 minutes.
Once the eggs are poached, fish them out and leave them to the side.
Boil another pot of water and cook the broccolini until tender (about 2-3 minutes is enough)
To stop the cooking process and avoid soggy veg, I just give them a rinse under the cold water tap
I make a variation of white sauces for this, but on this occasion I made this version.
On a low heat, melt the butter until bubbly. Add the chopped lemon thyme to flavour the butter. Add the flour and stir until the flour has dissolved. Add in the milk and mix together. If it’s too thick, add more liquid and if it’s too thin, add a tiny bit more flour.
I then add my spices or seasoning- in this case, garlic pepper and maple syrup.
Salt to taste!
Time to eat! Apart from boiling the eggs and vegetables, there’s really not much to it as the salmon and beets are roasting in the oven, minding their own business.
The beetroots add a sweetness to the meal and I’m obsessed with them. In fact, I was never a poached egg fan either, and this dish is the only time I’ll eat them. Me, picky? No.
If you wanted to make this ‘truly’ brunchy, add some sliced avocado to the dish or as a substitute to the potatoes.