Salmon with Creamy Egg and Mayonnaise

1. 1

   Mix the eggs, salt and pepper together in a bowl.

2. 2

   Heat some oil in a frying pan over medium heat, and make soft-set scrambled eggs.

3. 3

   Cut the salmon lengthwise into 1.2 cm thick slices.

4. 4

   Put the cooked eggs back in the bowl (used to beat the eggs) with the ingredients, and mix together with a spoon.

5. 5

   Spread out a 25 cm long piece of aluminium foil and cut into 4 pieces.

6. 6

   Divide the mixture from Step 2 into 4 portions and put a portion on each piece of foil.

7. 7

   Close up the foil to make pouches, twisting the edges together.

8. 8

   These will be poached in water so put the closed ends on top.

9. 9

   Heat some water in a frying pan over low-medium heat, put in the foil pouches and steam-cook with the lid on for about 10 minutes.

10. 10

    Alternatively, wrap the portions in kitchen parchment paper, put them on a heatproof dish and microwave for about 4 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.