Pasta with Salmon, Poached Egg and Sage

Ingredients

• 250 g hot smoked salmon fillet (e.g., sturgeon salmon with pepper crust)
• 400 g band pasta
• Salt
• 4 eggs
• 50 ml vinegar
• 1 handful of sage leaves
• 2 tbsp butter
• 150 ml Heavy Cream
• Pepper (freshly ground)
• grated parmesan for serving

Instructions

1. 1.

   Tear the salmon into small pieces. Cook the band pasta in boiling salted water until al dente.

2. 2.

   For poaching, crack each egg into a small bowl or cup. Pour vinegar into 1 l of nearly boiling water in a small pot and gently slide each egg into the water. Use a spoon to shape it into a round form; ideally the yolk should be fully surrounded by the white. Poach for about 4 minutes.

3. 3.

   Remove the sage leaves from their stems. In a hot large pan, melt butter and lightly brown the sage until crisp. Remove and drain on kitchen paper. Pour cream into the pan and reduce over high heat for 2-3 minutes. Then add pasta, salmon and half of the sage; season with salt and pepper, taste, and plate. Top each serving with a poached egg, pepper, grated parmesan and remaining sage.