Soft-boiled eggs, dill sauce and smoked halibut with toasted fennel crumb
- May 2017
- Serves 4
- Hands-on 20 min
Who knew a lunch so sophisticated could take only 20 minutes? The combination of smoked halibut, fennel-flavoured sourdough croutons and runny egg yolk is guaranteed to impress your guests.
- 34.1g (17.9g saturated)
- 6.8g (1.4g sugars)
Soft-boiled quail eggs would work well here, too, as would the ready-cooked ones available alongside the smoked fish in most supermarkets.
Make the crumb a few hours in advance, cool completely and keep in a sealed container. Make the sauce up to an hour in advance and gently warm just before serving.
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