smoked salmon and eggs

Smoked Salmon and Eggs with Capers & Quinoa Crackers

In Breakfast: Morning, Noon and Night, Fern Green encourages readers to enjoy their most-loved meal at any time of the day. One of her recipes for a savoury dish that you won’t be able to confine to just the morning hours is Smoked Salmon and Eggs with Capers & Quinoa Crackers.

It showcases two of our Low Sizergh Barn farm shop suppliers: Hodmedods, who work with British farmers to provide pulses and grains through fair and sustainable UK production, and, Inverawe Smokehouse, whose fish is slowly oak-smoked to give a true taste of the Highlands.


Serves 2
For the quinoa crackers
160g (5.5oz) Hodmedods quinoa, soaked overnight in a covered bowl and drained
110ml (4floz) water
½ teaspoon sea salt
2 tablespoons olive oil

For the topping
1 tablespoon capers
Handful of sorrel leaves
Olive oil for frying
4 free range eggs
Salt and freshly ground black pepper
1 apple (Granny Smith works best)
50-75g (2-2.5oz)Inverawe smoked salmon


To make the crackers, preheat the oven to 180°C. Whizz the quinoa, water and salt in a food processor until you get a consistency like double cream.

Line a baking sheet with parchment paper. Dollop tablespoons of the mixture on to the baking sheet leaving 4cm in between to allow the crackers to spread as they cook.

Bake for 15-20 minutes until golden and crisp on the bottom. Flip each cracker over and bake for a further 5-10 minutes.

To make the topping, fry the capers and sorrel in a little olive oil until crispy, then drain on a piece of kitchen towel.

Whisk the eggs in a bowl and season. Add a little oil to a saucepan over a low heat and stir slowly until the eggs are just scrambled. Remove from the heat.

Serve the salmon, eggs and capers on a plate with the sliced apple on the side and use the crackers to scoop up tasty, smoky, tangy mouthfuls.

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