Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover, and simmer for 10 minutes.

Combine the salmon, onion, parsley, dill, chives, lemon juice, yogurt, capers, hot sauce and pepper in a bowl. Mix with a fork to combine. If too dry, add additional yogurt or lemon juice. The salad ...

4. For sauce vierge, combine chopped tomato, dill leaves, capers, shallot, olive oil and seasoning. 5. Start the plating with quinoa on the bottom put salmon over it and then topped with sauce vierge.

Salmon and dill are the perfect combination as the dill gently compliments the delicate salmon. Adding the smoked salmon enhances the poached salmon flavour and the topping makes the burger extra ...