Serves: 4

Preparation Time: 20 Minutes
Cooking Time: 15 Minutes

Ingredients:

• tablespoons distilled white vinegar

• 4eggs

• 4 blinis, about 10 cm ( 4 inches )in diameter

• 25 g (10z) anchovy butter (see box right)

• 125 g (4oz) frisee lettuce

• 200g (7 oz) smoked salmon

• 1 tablespoons poppy seeds

• fresh chives, to garnish

DRESSING :

• 2 teaspoons champagne or white wine vinegar

• 1 teaspoons Dijon mustard

• 1 tablespoons snipped chives

• 6 tablespoons extra virgin olive oil

• 2 ripe tomatoes, skinned, deseeded and diced

• salt and sugar

Direction :

• Bring a small frying pan of water to a gentle simmer, and the vinegar, and then carefully break in the eggs for fit closely together. Remove the pan form the heat and leave the eggs in the water to poach until just net.

• Meanwhile, toast the blinds for 1 minute. Spread anchovy butter on one side.

• Blend together all the dressing ingredients except the tomatoes, season with salt and pepper to taste, and toss half of the dressing with the frisee lettuce. Stir the diced tomato into the remaining dressing.

• Arrange the blinis on serving plates, top each one while some smoked salmon and dressed frisee. Carefully remove the poached eggs from the water with a slotted spoon, drain on kitchen paper and sprinkle over the poppy seeds. Place 1 egg on top of each blini .Pour the tomato dressing around each one and serve immediately garnished with the chives.

Cook Tip:

To made anchovy butter, purfee 1-2 anchovy fillets using a mortar and pestle. Place in a bowl; add pepper, 2 teaspoons lemon juice and 25 g (1oz) unsalted butter. Mix with a fork.

Nutritional Information:

• Carbohydrates 18g

• Protein 23g

• Fat 30 g

• Kl 2030

• Kcal 490