7 fl. Oz. (200 ml) white wine
A handful of thyme
2 x 7 oz. (200g) Salmon fillets
7 oz. (100g) grated fresh horseradish
¾ fl oz. (20 ml) white wine vinegar
20g chopped fresh parsley
¾ fl oz. (20 ml) extra virgin olive oil
1. Gently simmer 200ml of water in a pan and add the white wine, bruised thyme (use your fingers to squash the leaves to release the flavours), a generous pinch of salt and a grind of black pepper. Peel 5 small pieces of lemon zest and add to the water.
2. Place the salmon fillets in the pan and heat gently, make sure that the poaching liquor is below the simmering point. The salmon is ready when you can gently peel the skin off using your fingers (approx. 10 minutes).
3. Fill a pan with boiling water, add the white wine vinegar and season with pinch of salt. Crack your egg into a bowl and gently lower your egg into the water. (approx. 2 to 3 minutes)
4. Grate the horseradish.
5. Remove the salmon from the liquor and drain on some kitchen towel, remove the skin and season with a pinch of salt.
6. With a slotted spoon remove the poached egg and remove excess water on kitchen towel.
7. Plate the salmon and egg, garnish with horseradish and parsley. Drizzle with olive oil and serve.