4 lemons
175 g (6 oz) fresh salmon
bouquet garni
1 blade mace
6 black peppercorns
2 hard-boiled eggs
60 ml (4 tbls) natural (plain) yogurt
175 g (6 oz) fresh salmon
bouquet garni
1 blade mace
6 black peppercorns
2 hard-boiled eggs
60 ml (4 tbls) natural (plain) yogurt
method
1. Squeeze the juice from the lemons and reserve it.
2. Scrape the membranes from the lemon shells.
3. Put 30 ml (2 tbls) of the lemon juice into a shallow pan with the bouquet garni, mace and peppercorns and enough cold water to just cover the salmon.
4. Bring them to the boil and simmer them for 10 minutes.
5. Lower in the salmon and with the water just trembling, poach it for 10 minutes.
6. Remove it and let it cool.
7. Finely chop the eggs. Flake the salmon and remove any skin and bones.
8. Mix the salmon and one of the eggs with the yogurt.
9. Pile the salmon mixture into the lemon shells and top it with the remaining egg and the parsley.
10. Serve the lemons with wholemeal (whole grain) rolls or thinly cut wholemeal (whole grain) bread
2. Scrape the membranes from the lemon shells.
3. Put 30 ml (2 tbls) of the lemon juice into a shallow pan with the bouquet garni, mace and peppercorns and enough cold water to just cover the salmon.
4. Bring them to the boil and simmer them for 10 minutes.
5. Lower in the salmon and with the water just trembling, poach it for 10 minutes.
6. Remove it and let it cool.
7. Finely chop the eggs. Flake the salmon and remove any skin and bones.
8. Mix the salmon and one of the eggs with the yogurt.
9. Pile the salmon mixture into the lemon shells and top it with the remaining egg and the parsley.
10. Serve the lemons with wholemeal (whole grain) rolls or thinly cut wholemeal (whole grain) bread
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