POACHED SALMON WITH 65 DEGREE EGG

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Prep time: 15 minutes

Cook time: 45 minutes

Serves: 2

Ingredients

2 x eggs

2 x fillets Huon Salmon

1 cup greek yoghurt

2 tablespoons capers

1/2 tsp paprika

4 anchovy fillets

1 baby cos cut into quarters

1 cucumber peeled into ribbons (don't use the seeds)

1 avocado cut into thin strips

3 radishes cut finely into rounds

Method

Place eggs in a steam-oven set to 65 degrees Celsius for 45 minutes.

Mince anchovies and capers by chopping thoroughly on a chopping board and add to Greek yoghurt with paprika and stir through.

To poach the salmon place salmon in a heatproof dish or bowl and cover with boiling water. Leave to sit in boiling water for 6 minutes.

After 6 minutes remove salmon from the water and pull apart into flakes.

To build the salad in a bowl add the flaked salmon, place the cos wedges then cucumber ribbons, avocado and radishes, remove the eggs from the oven, crack eggs and the place on top of salad. Either drizzle the dressing over the top or serve with dressing on the side.