A luxurious breakfast featuring home-cured salmon with warming winter spices and beetroot, served on perfectly scrambled eggs and hot buttered crumpets.
Preparation time
overnight
Cooking time
less than 10 mins
Serves
Serves 4
By Matt Tebbutt
From Saturday Kitchen
This dish combines protein-rich salmon and eggs with moderate amounts of fats from butter. The recipe provides excellent omega-3 fatty acids and high-quality protein.
Equipment
Ingredients
For the Cured Salmon
- Salmon fillet 500g/1lb 2oz, skin on and pin boned
- Table salt 250g/9oz
- Caster sugar 250g/9oz
- Beetroot juice 200g/7oz
- Ground cinnamon 2 tsp
- Ground mace ½ tsp
- Ground cloves ½ tsp
- Ground ginger 1 heaped tsp
For the Scrambled Eggs
- Free-range eggs 8 medium
- Unsalted butter 50g/1¾oz
- Salt a pinch
- Chives 2 tbsp, chopped
To Serve
- Crumpets 4
- Unsalted butter 2 tbsp
- Lemon 1, cut into wedges
Method
Curing the Salmon (24 hours ahead)
- Mix salt, sugar, and all spices with beetroot juice in a small baking tray
- Place salmon in the mixture, skin side up
- Wrap tightly in two layers of cling film
- Refrigerate for 12 hours
- Flip salmon skin side down, re-wrap, and refrigerate for another 12 hours
Preparing the Scrambled Eggs
- Whisk eggs with salt in a bowl
- Place cold butter in a large frying pan
- Crack eggs directly onto the cold butter
- Heat pan on low until eggs begin to set
- Gently drag edges to center until softly scrambled (3-4 minutes)
Assembly
- Slice the cured salmon thinly
- Toast and generously butter the crumpets
- Top crumpets with scrambled eggs
- Sprinkle with chopped chives
- Add sliced salmon and serve with lemon wedges
Suggested Wine Pairing
Majestic: Definition Chablis 2022
This crisp, mineral-driven Chardonnay perfectly complements the rich salmon and eggs while its citrus notes echo the lemon garnish.
Tesco: Tesco Finest Prosecco Valdobbiadene DOCG
A bright, fresh sparkler that cuts through the richness of the eggs and adds a celebratory touch to brunch.
Sainsbury’s: Taste the Difference Sancerre 2022
A elegant Loire Valley Sauvignon Blanc with gooseberry notes that pairs beautifully with the cured fish and creamy eggs.
Nutri-score Health Check
This recipe receives a Nutri-Score of B (Well balanced). The score reflects:
Positive factors:
– High-quality protein from salmon and eggs
– Omega-3 fatty acids from salmon
– Essential nutrients and minerals
– Moderate portion sizes
Areas affecting the score:
– Salt content from the curing process
– Saturated fat from butter
– Sugar used in curing process
Please note that this score has been automatically calculated from the ingredients in the recipe and is only a guide.
Recipe FAQ
- Can I cure the salmon for longer than 24 hours?
While possible, it’s not recommended as the salmon may become too salty and the texture could become too firm. - What if I can’t find beetroot juice?
You can skip it – the salmon will still cure perfectly but won’t have the distinctive pink color. - Can I freeze the cured salmon?
Yes, wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator before serving. - How long will the cured salmon keep?
Properly stored in the refrigerator, it will keep for up to 5 days. - Can I halve the recipe?
Yes, simply reduce all ingredients by half but keep the curing time the same. - Why add eggs to cold butter?
This method helps create creamier scrambled eggs as the butter and eggs heat together gradually. - Can I make this without crumpets?
Yes, toasted sourdough or English muffins make excellent alternatives. - Why use unsalted butter?
It allows better control over the final seasoning, especially important since the salmon is already salty. - Can I prepare any elements in advance?
The salmon must be cured ahead, but eggs should be cooked just before serving. - What type of salmon is best?
Fresh, high-quality salmon is essential. Choose center-cut fillets for even curing.