I have recently tried my hand at curing some salmon and trout. The results have been pleasing to Commander J and she documented our breakfast by taking the most gorgeous pictures – good enough to eat quite frankly. The salmon and trout is available at Somersault Studio in Claremont currently as well through Ocean Jewels deli in Woodstock

Truffled Poached Egg with Smoked Trout

Ingredients for 2

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Truffle sabayon
2 egg yolks
75ml cream
Pinch of salt
Twist of pepper
5ml truffle oil
3 pieces black truffle, chopped

Method
Place the egg yolks in a glass bowl and whisk well. Add the cream, salt and pepper and whisk again. Place over a pot of water and put onto the stove to heat up. Whisk continuously until the sauce thickens and coats the back of a spoon. I like to incorporate lots of air into the sauce during cooking as this results in a lighter sauce. Once the sauce has cooked enough remove the pot from the stove and add the truffle oil and pieces. I used sliced summer truffle which you can get in little jars at any self respecting delicatessen. Allow the sauce to rest over the pot of hot water while you poach the eggs.

The poached eggs
2 very fresh eggs
1 tablespoon white wine vinegar (I used truffle flavored vinegar)
Pot of water

Method
Add the vinegar to the water and heat until simmering. Stir the water and add the eggs one at a time. I break them into a bowl first and then add them to the water. Cook for 3 minutes then remove and drain on a tea towel.

To assemble
2 packets smoked trout 80g
Rocket
Half an avo
2 pieces shaved black truffle
Black pepper

Method
Place a handful of rocket on each plate. Arrange the trout and avo on the plate and place an egg on top of the rocket. Drizzle with the sabayon and garnish with shaved truffle and some black pepper.