Salmon dome, poached egg and feta and rocket cream

A perfect starter recipe for the holidays!

Step 1, the dome : take a small bowl and place some cling film inside. This will make it easier to unmold later. On the cling film, evenly place one or two slices of smoked salmon. The salmon should cover the inside of the bowl without being too thick (ideally the thickness of a slice).

Step 2: Break an egg into a freezer bag and close it. Then place it in boiling water for about 5 minutes. This technique will give you a very compact poached egg. To make this easier, we recommend placing the open freezer bag on a bowl before breaking the egg into it.

Step 3: For the cream, mix a handful of rocket, a drizzle of olive oil and lime, half a block of feta and a tablespoon of Saint Moret. Adjust the quantities according to your tastes and the desired texture (it should not be liquid).

In the salmon dome made in step 1, place a base of rocket feta cream, then the egg, then cover everything with cream. Cut out a circle the size of the small bowl of your dome from a slice of sandwich bread and grill it in the toaster or for a few minutes in the oven. When it is crispy, place it on top of your salmon-cream-egg-cream mixture. If possible, refrigerate for 1/2 hour before serving.

To serve, carefully turn the small bowl over onto a plate, gently remove the bowl, then the cling film. Serve with a little rocket salad! Guaranteed effect!