Salmon on Scrambled Eggs and Salad Bed with Cocktail Sauce

Ingredients

• 4 salmon fillets (skinless, about 140 g)
• 1 sprig rosemary
• 4 sprigs thyme
• 2 tbsp liquid butter
• Salt
• white pepper (ground)
• 6 tbsp mayonnaise
• 3 tbsp ketchup
• 1 pinch cayenne pepper
• 20 ml cognac
• 1 head lettuce
• 150 g cherry tomatoes
• 4 eggs
• 1 tbsp butter
• 0.5 tsp pink pepper

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Wash the fish fillets and pat them dry with kitchen paper. Rinse the herbs and shake them dry. Remove the leaves from the stems and chop the rosemary. Season the salmon with salt and pepper and place it in a baking dish. Brush with butter and sprinkle with the herbs. Bake in the preheated oven for about 15 minutes.

2. 2.

   Meanwhile, whisk together mayonnaise, ketchup, cayenne, and cognac to make a cocktail sauce. Tear the lettuce into pieces and wash it. Wash the tomatoes and halve them. Beat the eggs and cook them as scrambled eggs in hot butter in a pan. Arrange the salmon on a bed of salad, scrambled eggs, and tomatoes, garnish with pink pepper, and serve with the cocktail sauce.