Oeuf mayonnaise, smoked salmon, watercress
For me, there are only 2 options for starter on Christmas day - prawn cocktail or some smoked salmon. Oeuf mayonnaise, once on the brink of extinction is now enjoying a well-deserved comeback.
This is a classic French dish featuring hard-boiled eggs draped in mayonnaise, it’s one of those unexpected culinary pleasures. It’s particularly delicious when paired up with some salty smoked fish, as its Christmas of course smoked salmon is getting involved.
Served with some fresh peppery watercress it’s a great, light, festive starter to kick off proceedings, some crusty bread in the middle of the table wouldn’t go a miss with this dish too.
Prep time: 20 mins
Cooking time: 10 mins
Serves: 4
20ml Vinegar (white wine)
2 Tbsp Dijon mustard
175ml Rapeseed oil
1/2 Lemon (juice)
Salt + pepper
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6 Eggs
100g Smoked salmon
1 Bunch watercress
4 Lemon wedges
To make the mustard mayonnaise, separate your yolks from the whites and place in a clean round-base bowl, using an oven cloth create a circle on your table to secure the bowl while you are adding the oil. Slowly stream your oil into the egg yolks, vinegar and Dijon. Finish with the lemon juice and some seasoning, any spare mayonnaise will sit happily in the fridge for 3 days and is great with left over crispy roast potatoes.
Put the eggs in to boiling water and cook for 7 minutes and 30 seconds, remove the eggs from the water and place straight into ice water. Once cold, peel the eggs and cut in half, season with a little salt and cracked black pepper.
Start with a generous spoon of mayo on the base of each plate, top with 3 half eggs per person. Beautifully drape over your smoked salmon and finish the dish with a lemon wedge and pile of washed watercress.
