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Smoked salmon egg pots

Smoked salmon egg pots




15 mins


20 mins

Average: 3.9 (7 votes)
Per serving


  • A little oil
  • 250g smoked salmon slices
  • 6 large British Lion eggs, beaten
  • 1 tbsp chives, chopped
  • Salt and black pepper
  • 3 tbsp crème fraîche
  • 1 tbsp horseradish sauce
  • A little lemon juice
  • Salt and black pepper
  • To serve – salad leaves


  1. Preheat the oven to 180C / 160C fan / Gas Mark 4. Grease four ramekins with a little oil then use the smoked salmon to line the inside of each ramekin leaving no gaps and leaving enough hanging over the edges to cover the tops later.
  2. Once lined, cut any remaining salmon into small pieces and add to the beaten eggs, along with the chives. Season well with salt and black pepper.
  3. Pour the egg mixture into the lined ramekins, then gently fold over the salmon.
  4. Place the ramekins on a baking tray, pour water in the tray to around 5cm depth, then bake in the oven for 15-20 minutes or until set and firm to the touch.
  5. To make the cheat’s hollandaise, mix together the crème fraîche, horseradish, lemon juice and black pepper.
  6. Once the eggs are cooked, remove from the water and turn upside down on a plate. Remove the ramekin. Serve with hollandaise and salad leaves.

Cookware courtesy of