Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover, and simmer for 10 minutes. Remove the eggs with the slotted spoon to the bowl of ice water; let cool ...

For the salmon, pat the fish dry using kitchen paper ... wholegrain mustard, chillies, sugar and dill. Mix the fish with the second marinade and set aside until you are ready to cook the fish.

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: Preheat oven to 400 degrees. Rinse the fish under cold water, and pat dry with paper ­towels. Place one or two cooling racks on top of a parchment- or ­aluminum-foil-lined baking sheet ...

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 ...

Kicking off the proceedings is Clodagh with a delicious salmon en croûte ... Mix the watercress, cream cheese, dill, lemon zest and juice and some seasoning in a bowl. 3. Dust a work surface ...